Flank Steak With Toasted Almond Salsa Verde Recipe

Name: Flank Steak With Toasted Almond Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 tablespoons smoky sweet paprika; 2 tablespoons garlic (puree); 1 tablespoon salt; 1 tablespoon pepper (fresh ground black or white); 1 (2 lb) flank steaks (about 2 pounds); ⅓ cup almonds (toasted); 1 cup parsley, leaves; 1 cup mint leaf; 3 tablespoons capers; 2 anchovies (made into a paste) (optional); 2 garlic cloves (blanches); 1 lemon (zested and juices); 1 tablespoon oregano (fresh); 1 tablespoon red wine vinegar; ½ cup extra virgin olive oil; 8 ounces baby arugula (for garnish on plates, as a bed, dressed with fresh lemon wedges and olive oil)

Servings: persons

3 tablespoons olive oil
2 tablespoons smoky sweet paprika
2 tablespoons garlic (puree)
1 tablespoon salt
1 tablespoon pepper (fresh ground black or white)
1 (2 lb) flank steaks (about 2 pounds)
⅓ cup almonds (toasted)
1 cup parsley, leaves
1 cup mint leaf
3 tablespoons capers
2 anchovies (made into a paste) (optional)
2 garlic cloves (blanches)
1 lemon (zested and juices)
1 tablespoon oregano (fresh)
1 tablespoon red wine vinegar
½ cup extra virgin olive oil
8 ounces baby arugula (for garnish on plates, as a bed, dressed with fresh lemon wedges and olive oil)

1
Prepare the rub for the steak by placing the oil in a bowl and whisking in the paprika and garlic to form a paste.
2
Season the steak with the salt and pepper.
3
Coat with the rub and refrigerate for 30 minutes minimum or up to 24 hours.
4
For the salsa.
5
add all the ingredients, except the arugula and olive oil in a food processor and process.
6
Pour the olive oil in to running machine and process till a little bit coarse.
7
Set aside.
8
Remove the steak from the rub and remove any little bits that might burn while grilling.
9
Preheat the grill and and let the steak rest and take the chill off before grilling.
10
Place the steak on indirect heat on the grill and cook about 10 minutes.
11
Give the meat a half turn and let cook another 3 to 5 minutes.
12
Flip the steak over and cook about 8-10 minutes.
13
Remove from grill and cover with a sheet of foil and let the steak rest for about 8 minutes.
14
Slice and enjoy!

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 tablespoons smoky sweet paprika, 2 tablespoons garlic (puree), 1 tablespoon salt, and more.

Yes, Flank Steak With Toasted Almond Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Flank Steak With Toasted Almond Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions