Flank Steak with Salsa Verde | Food Network

By adriennehannis

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

Details

Adapted from foodnetwork.com

Preparation

Step 1

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.

Per serving: Calories 465; Fat 31 g (Saturated 8 g); Cholesterol 66 mg;

Sodium 545 mg; Carbohydrate 7 g; Fiber 2 g; Protein 37 g

Photograph by Antonis Achilleos

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/flank-steak-with-salsa-verde-recipe.html?oc=linkback