| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 465 |
| Total Fat | 31 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 66 milligrams |
| Sodium | 545 milligrams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 2 grams |
| Protein | 37 grams |
Reviews
So delicious! I left out the anchovies and the salsa was still very good!
Great
I’m in heaven! This recipe is definitely a keeper! I made the salsa without the anchovies, and added a splash of vinegar instead. Yum! I plated each serving with a stripe of salsa spread across the plate and three slices of flank steak fanned on top. Then I drizzled a thin stripe of salsa across the top. I served it with the fresh tomatoes, roasted cauliflower and smashed potatoes. Amazing…even Bobby Flay would have been impressed!
Made this dish before. It’s one of my 5 star meals.
I like to add whole garlics to the food processor.
I like to add whole garlics to the food processor.
I made this recipe at a cookie exchange for a appetizer and all the guests loved it! I am excited to make this dish again next year!
A tip: If you have a party, wine tasting, or even a Christmas cookie exchange, make this recipe as well as some monkey bread! You can never go wrong with monkey bread!
A tip: If you have a party, wine tasting, or even a Christmas cookie exchange, make this recipe as well as some monkey bread! You can never go wrong with monkey bread!
my only comment would be that I find flank steak (my favorite much more tender if not only cut across the grain but also on the bias
Tastes great, extremely quick and easy to put together. I made this for a dinner party and everyone was impressed. BF loved the sauce so much I caught him eating the leftovers with tortillas the next day. I’m going to make it again tonight for his birthday dinner.
I made this recipe last night and it was AMAZING!! I’ve been trying to make healthier choices these days and this is going to be a favorite in my recipe folder. I had also microwaved a couple of russett potatoes and then sliced them down the middle, put a little olive oil on them and salted them and placed them on the grill along with the flank steak. The salsa verde (it’s really a chimichurri sauce was great on the potatoes as well. Thanks for this awesome recipe.
VERY GOOD RECIPE loved it
I just finished pulsing the salsa verde and it’s delicious! It’s really more of a chimichurri to me, but it’s all the same good. I agree with another reviewer that making it ahead of time to let the flavors meld would be ideal. Parsley has a strong flavor, so letting it sit will take the edge off the flavor. Also, for people who don’t like anchovies, they’ll never know. It’s just another dimension to the flavor profile, but not distinctive at all. This recipe yields about 1-1 1/4 cups.