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| Flank Steak with Salsa Verde |
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2 cups loosely packed fresh parsley |
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3 scallions, coarsely chopped |
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2 tbsp capers, drained |
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Zest and juice of 1/2 lemon |
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2 anchovy fillets |
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2 cloves garlic, smashed |
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1/2 tsp dijon mustard |
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1/3 cup extra-virgin olive oil, plus more for the grill |
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Kosher salt |
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1 flank steak (about 1 1/2 pounds) |
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Freshly ground pepper |
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2 or 3 medium tomatoes |
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Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt. |
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Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes. |
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Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde. |
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| | This recipe is gluten free. |
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