Grilled Beef With Salsa Verde
This grilled flank steak with flavorful salsa verde is a delicious dish that combines tender, juicy meat with a vibrant herbaceous sauce. The salsa verde is a zesty mix of parsley, capers, olives, anchovies, and more, creating a burst of flavors that perfectly complement the grilled steak. Cooking the steak to your desired doneness and then topping it with the salsa verde results in a satisfying meal that is sure to impress. Whether you're cooking over charcoal or a gas grill, this recipe is a must-try for any steak lover.
— Constant Cookbook
Ingredients
- 3/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
- 4 tsp. capers, rinsed, drained and chopped
- 3 pitted green olives, finely chopped
- 2 or 3 anchovy fillets, rinsed, patted dry and finely chopped
- 1 garlic clove, minced
- 1 Tbs. chopped fresh mint
- 2 Tbs. white wine vinegar
- 1 Tbs. extra-virgin olive oil
- 1/4 tsp. kosher salt, or more, to taste
- Freshly ground pepper, to taste
- 1 lb. flank steak
- 1/2 tsp. kosher salt
- 1/8 tsp. freshly ground pepper
Instructions
- To make the salsa verde, in a small bowl, combine the parsley, capers, olives, anchovies, garlic, mint, vinegar and olive oil. Using a fork, mix together until all the ingredients are evenly distributed. Season with the salt and pepper. Set aside for 20 to 30 minutes to allow the flavors to blend.
- Prepare a hot fire in a grill and oil the grill rack. Season the flank steak on both sides with the salt and pepper.
- <b>By charcoal grill:</b> Using tongs, place the steak over the hottest part of the fire and grill, turning once, 5 to 7 minutes per side for medium-rare, 6 to 8 minutes per side for medium and 8 to 10 minutes per side for well done. To test for doneness, cut into the steak at the thickest part.
- <b>By gas grill:</b> Using tongs, place the steak directly over the heat elements and grill, turning once, 5 to 7 minutes per side for medium-rare, 6 to 8 minutes per side for medium and 8 to 10 minutes per side for well done. To test for doneness, cut into the steak at the thickest part.
- Transfer the steak to a platter and let rest for about 10 minutes to reabsorb the juices. Cut the steak across the grain into thin slices. Serve with the salsa verde. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Yield
Serves 4.
Comments
No comments found.