Grilled Flank Steak with Salsa Verde

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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!

Grilled Flank Steak with Salsa Verde from (@whatsgabycookin)


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.

Grilled Flank Steak with Salsa Verde from (@whatsgabycookin)

Grilled Flank Steak with Salsa Verde

Author: Gaby Dalkin
5 from 7 votes
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.
Prep Time 25 minutes
Cook Time 8 minutes
Marinating Time 2 hours
Total Time 2 hours 33 minutes
Course Dinner
Cuisine Southwestern
Servings 4 servings


  • 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


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, 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


You'll want to keep this salsa verde in mind for chicken,'s endless!

Nutrition Information

Calories: 749kcal | Carbohydrates: 23g | Protein: 30g | Fat: 61g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 42g | Cholesterol: 68mg | Sodium: 233mg | Potassium: 1476mg | Fiber: 9g | Sugar: 10g | Vitamin A: 30241IU | Vitamin C: 64mg | Calcium: 236mg | Iron: 9mg
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  1. 5 stars
    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!

  2. 5 stars
    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,

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