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Flank Steak With Toasted Almond Salsa Verde

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“This may be a Spanish inspired dish, but the flavors are classic Napa Valley! So fresh, so delicious, I hope you’ll give it try!”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the rub for the steak by placing the oil in a bowl and whisking in the paprika and garlic to form a paste. Season the steak with the salt and pepper. Coat with the rub and refrigerate for 30 minutes minimum or up to 24 hours.
  2. For the salsa. add all the ingredients, except the arugula and olive oil in a food processor and process. Pour the olive oil in to running machine and process till a little bit coarse. Set aside.
  3. Remove the steak from the rub and remove any little bits that might burn while grilling. Preheat the grill and and let the steak rest and take the chill off before grilling. Place the steak on indirect heat on the grill and cook about 10 minutes. Give the meat a half turn and let cook another 3 to 5 minutes. Flip the steak over and cook about 8-10 minutes. Remove from grill and cover with a sheet of foil and let the steak rest for about 8 minutes. Slice and enjoy!

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