Flank Steak with Salsa Verde
Slather slices of budget-friendly flank steak and summer-ripe tomatoes with our parsley-and-scallion salsa verde.
Dovetailing Tip: Cook an extra 1 1/4 pound of steak to use day 4 in Chili-Rubbed steak tacos.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | loosely packed fresh parsley |
| 3 | scallions, coarsely chopped |
| 2 tablespoons | capers, drained |
| zest and juice of 1/2 lemon | |
| 2 | anchovy fillets |
| 2 cloves | garlic, smashed |
| 1/2 teaspoon | dijon mustard |
| 1/3 cup | extra-virgin olive oil, plus more for the grill |
| kosher salt | |
| 1 | flank steak (about 1 1/2 pounds) |
| freshly ground pepper | |
| 2 or 3 | medium tomatoes |
Directions:
Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.
Source: foodnetwork.com
