Serves: 4
Total Calories: 496
TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.
Trim the steak of any surface fat. Place the steak in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 2 to 4 hours, turning occasionally.
TO MAKE THE SALSA: Brush or spray both sides of the onion slices with olive oil. Remove and discard the tomatillo husks and stems rinse the tomatillos under water. Grill the onion slices, tomatillos, and jalapeno over Direct Medium heat until well marked and tender, turning once halfway through grilling time. The onion slices will take 8 to 10 minutes, the tomatillos 6 to 8 minutes, the jalapeno 5 to 6 minutes. Place the vegetables and the remaining salsa ingredients in a food processor and pulse several times just until you have a chunky salsa.
Remove the steak from the bag and discard the marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.
Season the steak with salt and grill over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Cut across the grain into thin diagonal slices. Serve warm with the salsa.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Flank Steak With Salsa Verde recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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