Grilled Flank Steak with Salsa Verde
Grilled Flank Steak with Salsa Verde, marinated in red wine and herbs, served with a lemony romaine salad and vibrant herb and caper salsa verde. Ready in 30 minutes.
Servings: 4 servings
Ingredients
- 1 lb Flank Steak
- ¼ cup olive oil
- ½ cup red wine vinegar
- 2 cloves garlic finely chopped
- 3 tablespoons flat leaf parsley finely chopped
- 2 tablespoons fresh oregano finely chopped
- 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 olive oil
- Kosher salt and ground pepper
Instructions
- In a large bowl or zip-top bag, combine all the marinade ingredients. Add the flank steak and toss to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Remove the steak from the refrigerator 30 minutes before grilling. Heat a grill to medium-high heat and oil the grates. Remove the steak from the marinade and pat dry with paper towels. Season generously with kosher salt and pepper on both sides.
- Place the steak on the grill and cook for 4 to 6 minutes per side, turning 90 degrees halfway through each side to create crisscross grill marks. Cook to medium-rare (130 to 135 degrees F) or medium (135 to 145 degrees F) depending on your preference. Transfer to a cutting board and let rest for 10 minutes.
- While the steak rests, whisk together the olive oil, lemon juice, shallot, garlic, salt, and pepper in a large bowl. Add the romaine leaves and toss gently to coat. Set aside.
- Make the salsa verde: In a food processor, combine the herbs, garlic, red wine vinegar, and capers. Pulse until coarsely chopped, about 20 seconds. Transfer to a small bowl and stir in the olive oil. Season generously with salt and pepper.
- Slice the flank steak thinly against the grain and arrange on a large board alongside the romaine salad. Serve with the salsa verde on the side.
Notes
- Marinate the flank steak for a full 2 hours, not less. Flank steak is a lean, fibrous cut and needs adequate time for the acid in the red wine or balsamic vinegar to break down the muscle fibers. Less than 2 hours and you won't get the full flavor penetration or tenderizing effect.
- Pat the steak completely dry before it hits the grill. Excess marinade on the surface creates steam instead of a sear. Drying the steak with paper towels ensures direct contact with the grill grates, giving you that caramelized crust.
- Season generously with salt and pepper right before grilling, not before marinating. Salting too early draws moisture out of the meat and can work against the marinade. A heavy hand with salt and pepper just before the grill gives you a flavorful crust without drying out the interior.
- Turn the steak 90 degrees halfway through each side to get proper crisscross grill marks. Rotating 90 degrees mid-cook creates the diamond pattern that maximizes contact with the hot grates, adding more Maillard reaction char and visual appeal at the same time.
- Pull the steak at medium rare (130 to 135 degrees F internal temp) and let it rest a full 10 minutes. Flank steak toughens quickly when overcooked because it has very little fat marbling. Resting allows the juices to redistribute so every slice stays moist rather than pooling on the cutting board.
- Always slice flank steak against the grain and at a slight angle. Flank steak has long, visible muscle fibers running in one direction. Cutting perpendicular to those fibers shortens them dramatically, which is the single biggest factor in whether the steak feels tender or chewy.
- Pulse the salsa verde ingredients only until coarsely chopped, about 20 seconds. Over-processing turns the herbs into a paste and causes oxidation, making the salsa turn dark and lose its bright flavor. You want visible texture and vibrant green color in every bite.
- Stir the olive oil into the salsa verde by hand rather than blending it in. Running olive oil through a food processor emulsifies and can make it bitter due to the polyphenols being agitated. Stirring it in manually keeps the sauce light, grassy, and properly textured.
- Dress the romaine salad right before serving, not ahead of time. The lemon juice in the vinaigrette will wilt the romaine leaves quickly. Tossing at the last second keeps the leaves crisp so you get a proper textural contrast with the steak.
- Make double the salsa verde batch. This sauce keeps in the fridge for 3 days and works on grilled chicken, salmon, roasted vegetables, or as a quick pasta sauce. Having extra on hand is never a bad idea.
- Rinse and drain the capers thoroughly before adding them to the salsa verde. Capers are packed in brine that is intensely salty and can throw off the seasoning of the entire sauce. A quick rinse under cold water removes excess brine while keeping all the briny flavor you actually want.
Nutrition
Calories: 488kcal | Carbohydrates: 18g | Protein: 30g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 68mg | Sodium: 228mg | Potassium: 1452mg | Fiber: 9g | Sugar: 5g | Vitamin A: 30241IU | Vitamin C: 64mg | Calcium: 229mg | Iron: 8mg