Grilled Flank Steak with Salsa Verde
Servings: 4 servings
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