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5 from 5 votes

Grilled Flank Steak with Salsa Verde

Author: Gaby

Ingredients

  • 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

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, 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