If you tuned into my snapchat yesterday, you know I love putting sauces and condiments on my steak. Typically it's something green, guacamole, salsa verde, tomatillo salsa... you get the drift! So today is all about my addictive salsa verde that gets slathered on top of a Grilled Flank Steak and grilled until perfectly done!
Table of Contents
Why I Love This Recipe
Grilling season is in full swing. Like the no-cook week we had 2 weeks ago, I'm still of the mindset that it's too hot to be cooking inside. So I'll whip up a marinade, throw some protein in it, and then send Thomas outside to the grill to do the hard work! This Grilled Flank Steak is marinated in a red wine or balsamic vinaigrette and then slapped on the grill. The salsa verde get whirled up in a food processor and then slathered on top before it's time to eat. I always serve it with a big fork + knife salad on the side because when you put all these of these things together for 1 bite... it's perfection! If you do not want a big salad, you could make some cucumber feta salad. And you can add some tortillas to build tacos- check out steak tacos with corn salsa.
Ingredients & Substitutions
- Flank Steak
- Olive Oil
- Red Wine or Balsamic Vinegar
- Garlic
- Flat Leaf Parsley
- Fresh Oregano
- Red Pepper Flakes
- Black Pepper
For the Salad
- Baby Romaine Lettuce
- Olive Oil
- Lemon Juice fresh
- Shallot
- Garlic
- Kosher Salt
- Black Pepper
For the Salsa Verde
- Mixed Herbs
- Garlic
- Red Wine Vinegar
- Capers
- Extra Virgin Olive Oil
- Coarse Salt
- Ground Pepper
*For a full list of ingredients and instructions please see recipe card below.
How to Make Grilled Flank Steak with Salsa Verde
Step 1: Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
Step 2: Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks. Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.
Step 3: Whisk the olive oil, lemon juice, shallot, garlic, salt and pepper in a large bowl. Add the lettuce leaves and toss to combine.
Step 4: In a food processor, combine herbs, garlic, and vinegar and capers. Pulse until coarsely chopped, 20 seconds.
Step 5: Transfer to a small bowl and stir in olive oil. Season with salt and pepper.
Step 6: Slice the flank steak against the grain and serve alongside the salad on a board and with the salsa verde for the steak. Serve immediately.
How to Store Grilled Flank Steak with Salsa Verde
You can store this cooked steak leftovers in the fridge for 3 days. You can re-heat it on a skillet or in the oven at a low temperature, till its warmed through making sure it does not dry out. The salsa verde also stores as long and is a great thing to have in the fridge.
How to Freeze Grilled Flank Steak with Salsa Verde
You can freeze the flank steak if needed for about 4-6 months properly packed for the freezer. The salsa verde can also be frozen, but both of these things can dry out / have changes in texture when frozen.
Tips & Tricks
You'll want to keep this salsa verde in mind for chicken, salmon...it's endless!
FAQs
Can we use this for tacos?
Absolutely! You can make lettuce wraps, tacos, bowls. For tacos, throw in some shredded cheese/sour cream/queso fresco/guac and you're all set!
What other things can I pair with this?
A cucumber feta salad, grilled corn and stone fruit salad or a grain like some wild rice, couscous or farro might be perfect!
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Grilled Flank Steak with Salsa Verde
Ingredients
- 1 lb Flank Steak
- ¼ cup olive oil
- ½ cup red wine or balsamic vinegar
- 2 cloves garlic finely chopped
- 3 tablespoons chopped flat leaf parsley
- 2 tablespoons fresh oregano
- 1 teaspoon red pepper flakes
- ¼ teaspoon black pepper
For the Salad:
- 2 heads of baby romaine lettuce leaves removed, trimmed and left whole
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 1 shallot finely chopped
- 2 cloves garlic finely chopped
- kosher salt and black pepper
For the Salsa Verde:
- 2 cups mixed herbs (basil, parsley, and cilantro)
- 1 garlic clove
- 2 teaspoons red-wine vinegar
- 2 tablespoons capers rinsed and drained
- ½ cup extra-virgin olive oil
- Coarse salt and ground pepper
Instructions
For the Steak:
- Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
- Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks. Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the flank steak against the grain and serve alongside the salad on a board and with the salsa verde for the steak. Serve immediately.
For the Salad:
- Whisk the olive oil, lemon juice, shallot, garlic, salt and pepper in a large bowl. Add the lettuce leaves and toss to combine
For the Salsa Verde:
- 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
Love this recipe. Easy too
This is my “go to” flank steak recipe. It is so tasty and herbaceous. I usually serve with a variation of a tomato salad and melting potatoes. Very good!
I made this last week for company and it was delicious. I loved the dressing on the romaine and the pesto on the flank steak. I would definitely make it again.. Thanks so much,