Flank Steak With Salsa Verde

Name: Flank Steak With Salsa Verde
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 cups loosely packed fresh parsley; 3 scallions, coarsely chopped; 2 tablespoons capers, drained; 1/2 zest and lemon, juice of; 2 anchovy fillets; 2 garlic cloves, smashed; 1/2 teaspoon Dijon mustard; 1/3 cup extra virgin olive oil, plus more for grill; kosher salt; 1 flank steak (about 1 1/2 pounds); fresh ground pepper; 2 -3 medium tomatoes

Submitted by ElizabethKnicely

"Recipe Courtesy Food Network Magazine"

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Ready In:: 30mins
Ingredients:: 12
Serves:: 4

ingredients

2 cups loosely packed fresh parsley
3 scallions, coarsely chopped
2 tablespoons capers, drained
¹⁄₂ zest and lemon, juice of
2 anchovy fillets
2 garlic cloves, smashed
¹⁄₂ teaspoon Dijon mustard
¹⁄₃ cup extra virgin olive oil, plus more for grill
kosher salt
1 flank steak (about 1 1/2 pounds)
fresh ground pepper
2 -3 medium tomatoes

directions

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.
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.
Slice the tomatoes and seasone with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.