This meal is my husband's absolute favorite - any time I ask him what he'd like for dinner he screams "FLANK STEAK WITH SALSA VERDE!!!". I must give proper thanks to our family friend, Bill, for this tasty recipe though since he's the one that gave it to us :o)
Flank Steak with Salsa Verde
2 cup loosely packed fresh parsley
3 scallions, coarsely chopped
2 T. capers, drained
Zest and juice of ½ lemon
2 anchovy fillets
2 cloves garlic, smashed
½ t. dijon mustard
⅓ cup extra-virgin olive oil, plus more for the grill
Kosher salt
1 flank steak (about 1½ pounds)
Freshly ground pepper
2 or 3 medium tomatoes
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.
2) Preheat a grill to high or place a grill pan over high heat.
3) Pierce the steak all over with a fork and season with salt and pepper.
4) 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.
5) 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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