Flank Steak With Toasted Almond Salsa Verde Recipes

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FLANK STEAK WITH SALSA VERDE



Flank Steak with Salsa Verde image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.

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  • In a medium bowl mix together the vinegar, lemon juice, garlic, shallot, mustard, chili flakes, salt and pepper. Whisk in the olive oil. Add the parsley, cilantro, dill and thyme. Stir. Divide marinade in half and add the capers and pickle to one half. Set that one aside.
  • Place the flank steak in a dish large enough to hold it and the marinade or put in a large resealable plastic bag. Pour half of the marinade over the steak and flip it around so all sides are covered. Or pour into the bag, seal and swish it around. Cover and refrigerate for at least 3 hours or overnight.
  • Heat your grill to high. Remove the steak from the marinade and pat dry. Generously salt both sides with Kosher salt and freshly ground black pepper.
  • Place on the hot grill and cook for approximately 5-6 minutes per side or until a thermometer reaches 130-135°F for medium rare or 120-125­°F for rare. Remove from grill, loosely cover with foil and let rest for 10 minutes.

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  • Whisk the olive, lemon juice, shallot, garlic, salt and pepper in a large bowl. Add the lettuce leaves and toss to combine
  • In a food processor, combine herbs, garlic, and vinegar and capers. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper

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