Grilled Flank Steak with Salsa Verde

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!

Grilled Flank Steak with Salsa Verde from (@whatsgabycookin)

Grilled Flank Steak with Salsa Verde

Yield: Serves 4

Grilled Flank Steak with Salsa Verde


  • 1 lb Flank Steak
  • 1/4 cup olive oil
  • 1/2 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
  • 1/4 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
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and ground pepper


    For the Steak:
  1. Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
  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. 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.
  3. For the Salad:
  4. Whisk the olive, lemon juice, shallot, garlic, salt and pepper in a large bowl. Add the lettuce leaves and toss to combine
  5. For the Salsa Verde:
  6. 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

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  1. I am seriously drooling. Everything looks incredible down to those romaine heart leaves. goodness!! Now I’m hungry.

  2. This is not salsa verde, not even close. Closer to a chimmichurri sauce. No tomatillos or jalapeños ??

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