This easy and flavorful Flank Steak with Salsa Verde is the ultimate summer grilling recipe. Just marinate the steak in advance for effortless entertaining or a mouthwatering weeknight dinner that pairs well with a variety of side dishes.
In This Article You'll Learn:
- How to marinate and grill flank steak for juicy, flavorful results.
- What makes Italian style salsa verde the perfect steak topping, and how to make it from scratch.
- Expert tips for choosing the best cut, cooking steak to the right temperature, and slicing for tenderness.
- Simple make-ahead strategies for entertaining or weeknight meals.
- Creative ways to use steak leftovers, from sandwiches to salads.
- What to serve with grilled steak, plus pairing ideas for sides and sauces.
Generated with AI and edits from the Tara Teaspoon team.
The best meals are from the grill in the summer! This warm weather might be skewing my bias just a smidge, but I'm confident that this grilled steak recipe is a winner!
I first made this recipe when I was the Food Director at Ladies' Home Journal magazine. I knew it was magazine-worthy the moment I tasted it. It quickly became the only way I served flank steak!
I love that I can serve it fresh and hot, and that cold leftovers make delicious sandwiches the next day.
Why this recipe?
If you're burned out on the same old hot dogs and grilled chicken, it's time to focus on beef recipes that will liven up your dinner menu. My mouth starts watering just thinking about Spicy Steak Tacos with Pomegranates and Sesame Ginger Beef Salad!
This grilled flank steak recipe is a favorite at my house. It's topped with an herb-loaded, tangy sauce that draws out the natural flavor of the beef, and it's pure genius!
There's even more to get excited about this recipe:
- Minimal ingredients: You'll make a homemade marinade and salsa from herbs, spices, and other basic ingredients that result in BIG flavor!
- Great for entertaining: Steak is a show-stopping main dish when you are hosting a get-together. This simple, yet impressive recipe, pairs will with any number of side dishes.
- Versatile: The salsa verde is one of my favorite parts of this recipe. You can slather leftover salsa on grilled bread, veggies, and even rice to enhance the rest of your meal.
Jump to:
Time for some flank steak! So flavorful.
- Mary
Ingredients
Here's what you'll need to get started with the marinade and salsa. See recipe card for full ingredient quantities.
For the steak marinade
One of the secrets to grilling flank steak is a great marinade that imparts flavor to your meat, without overpowering the natural taste of the beef. I packed this marinade with tangy acidic ingredients, aromatic seasonings, and dried herbs for a marinade that can't be beat.
- Flank steak: I like flank steak for this recipe because it's lean and flavorful. See below for more information about grilling steak.
- Acidic ingredients: To help tenderize the muscles of the steak I used flavorful lemon juice and white wine vinegar. You'll need 2 to 3 medium lemons to get enough fresh juice.
- Aromatics: Because flank steak cooks for a short amount of time, it benefits from stronger flavors that won't cook off. I added finely chopped shallots and chopped garlic to the marinade to pump up the flavor.
- Olive oil
- Dried herbs: Adds an earthy flavor to the marinade. I chose hearty ones like dried oregano and dried rosemary.
- Kosher salt and pepper
For the salsa verde
Adding a salsa verde to the meat takes this simple marinated flank steak meal to the next level; the contrast between the fresh sauce and buttery steak is luxurious.
- Anchovy fillet: Adds umami (yummy savory flavor). You can't taste the anchovies themselves, but they balance out the entire sauce. The fillet can be replaced with ¼ teaspoon anchovy paste.
- Garlic cloves
- Kosher salt
- Lemon zest and juice: You'll need 1 medium lemon to get enough zest and juice.
- Red wine vinegar
- Fresh herbs: The base of the sauce is made from packed flat-leaf parsley leaves and chopped fresh thyme leaves.
- Olive oil
Swap skirt steak for flank steak
You can use skirt steak in place of flank steak in this recipe. Flank steak is from the bottom abdominal area of the cow and skirt steak is from the diaphragm. Both are hard working muscles that take to marinades well.
Skirt steak is thinner and a little more tough than flank steak. Be extra cautious grilling skirt steak that it's not cooked past medium or medium-rare, otherwise the meat will be very tough.
Since flank steak is slightly thicker and a tiny bit more tender, it can be cooked to almost well done without sacrificing texture (I'd still recommend grilling to medium-rare for the best taste!).
If using skirt steak in this recipe, reduce the cooking time and check it frequently so you don't overcook it.
What is salsa verde?
Salsa verde (green salsa or green sauce) is a fresh, simple sauce with bright, bracing flavors. It's origins can be traced to Italy and France, and it most closely resembles Argentina's chimichurri sauce.
The base of this Italian style sauce is created with herbs like parsley and thyme that are enhanced with anchovies, garlic and lemon, vinegar, and oil. This herby salsa verde isn't to be confused with Mexican Salsa Verde which is a tomatillo-based sauce.
This salsa verde can be used in a variety of ways. It's delicious with meat, spread on fresh or toasted bread, or drizzled over cooked veggies.
What is the best steak to grill?
Really any steak is great for grilling. Marbled, tender steaks like T-bone, NY Strip steak, and Ribeye are all fantastic on the grill because you want them to cook and caramelize quickly on the outside and stay juicy on the inside. The flames of a grill are perfect for that.
Depending on what you plan to cook, lean cuts of beef like flank steak are great grilled slowly on low heat or quickly over an open flame:
- Keep in mind that when it's cooked low and slow, it will shred into strips and can be used as a taco or burrito filling, or Ropa Vieja!
- When quick-cooking flank steak, like this recipe, take care not to overcook the meat or it will become tough. It's also best to slice it across the muscle grain to get tender pieces of meat.
For more guidance, check out the Certified Angus Beef website for details on the right temperature to cook flank steak and other cuts to.
How to make steak with salsa verde
Ready to get grillin'? Here's some helpful step-by-step pictures and instructions to get you started out right. See recipe card for comprehensive directions.
For the steak:
- Step 1: For the marinade combine lemon juice, white wine vinegar, shallots, garlic, olive oil, dried oregano, dried rosemary, black pepper, and kosher salt.
- Step 2: After the salt is dissolved, add the olive oil and whisk to combine.
- Step 3: Add the flank steak to the marinade.
- Step 4: Turn the steak over several times to coat in marinade.
- Step 5: Cover the dish and refrigerate to marinate the steak.
- Step 6: Grill the steak on high or medium-high heat on a grill.
- Step 7: Turn over once, after about 5 minutes. Internal temperature for medium should be around 130ºF.
- Step 8: Let the steak rest for about 10 minutes until the internal temperature is 135ºF for medium, then slice and serve.
For the salsa verde:
- Step 1: In a blender or small food processor, blend anchovy fillet (or paste), garlic, kosher salt, lemon zest, lemon juice and, red wine vinegar.
- Step 2: Add packed parsley leaves, chopped thyme and blend a bit to fit all the herbs in the blender.
- Step 3: Add the olive oil after the herbs have been chopped a bit.
- Step 4: Blend with olive oil just until the herbs are starting to be finely chopped.
- Step 5: There should still be some texture to the sauce, rather than a liquid puree.
- Step 6: Remove sauce from blender and add chopped shallots.
Tara's top tips
Don't over-marinate: Since flank steak is a thin cut of meat, it doesn't need a lengthy marinade period. Two to three hours is plenty of time for an infusion of flavors to take place. It's also plenty of time to tenderize the outside of the steak.
Bring to room temperature: After being marinated, it's best to give the steak time to come to room temperature before grilling. It will take about 30 minutes, but a warmer starting temperature will help the steak cook more evenly and retain more of its juices.
Cook to the proper temperature: Flank steak cooks to a slightly different temperature than other steaks because it has more connective tissue than other fattier cuts. Cooking it a little longer breaks down those tissues for a more tender bite. For Medium‑rare cook it to ~130 °F (pull‑point), resting to about 135 °F. For Medium cook it to ~140 °F (pull‑point), resting to about 145 °F.
Rest before slicing: It's tempting to start slicing the steak as soon as it leaves the grill, but giving it 10 minutes to rest will seal in the flavors and juices.
Salsa verde tips: You can make the salsa verde up to 4 hours in advance and it will retain it's bright color and fresh texture. It is great stored in the fridge longer and leftovers can be stored up to 5 days, however the shallots and herbs will become softer and more pickled as they sit.
Anchovies in salsa verde? Anchovies and capers are traditional ingredients in an Italian salsa verde. I don't suggest leaving out the anchovies, but if you truly must they can simply be omitted with no substitution.
Equipment
I like a non-reactive glass dish for marinating steak. A lid is a bonus, but if your dish doesn't have one, use plastic wrap.
Make sure to have a meat thermometer nearby to check for doneness.
Long tongs are a must when grilling, so you can turn your food without burning your hands.
A sharp slicing knife will help you make thin slices of steak, across the grain.
Use a cutting board with grooves around the edges to capture all the meat juices and prevent messes.
What to serve with steak with salsa verde
This steak recipe is really a gem because it goes with almost anything! Serve it with these Super Soft Classic Dinner Rolls, Rosemary Mashed Potatoes, or 4 Cheese Mac and Cheese. Or, try pairing it with a gorgeous salad:
Storage
Once the steak has cooled to room temperature, transfer it to an airtight container and refrigerate. It will stay fresh for up to 5 days. Slice as desired and serve cold on sandwiches or salads, or reheat slices briefly in a skillet.
Store the salsa verde separately in a small airtight container or jar in the fridge. It also keeps for about 5 days, though the flavor will mellow slightly as it sits. You can spoon a little over freshly sliced cold steak, or stir it into grains or roasted veggies.
Reheating Tips
Flank steak is lean, so it’s easy to overcook when reheating. To gently warm slices, place them in a skillet over low heat with a splash of broth or water—just enough to warm through without drying out. You can also microwave in short bursts (20 to 30 seconds), covered with a damp paper towel.
But honestly? I love flank steak served cold, especially with the vibrant punch of the salsa verde. It’s perfect tucked into a sandwich, tossed over greens, or layered in a wrap for a quick lunch.
FAQ
This salsa verde is delicious with beef, lamb, pork, and chicken.
YES! There are so many types of salsa recipes from different cultures around the world and almost all of them taste good with steak. The contrast in flavor and texture from salsa makes for a delightful marinade, topping, or side.
This is my take on an Italian salsa verde with anchovies.
Definitely! I chose to use a different marinade for this recipe to give deeper layers of flavor. If you'd prefer, make a double batch of salsa verde and use half for the marinade and half for the topping.
ALL the green sauces! Whether you like chimichurri, Italian salsa verde or Mexican salsa verde, you can't go wrong. They all bring unique flavor profiles that will enhance your steak. Don't be afraid to try something new.
More delicious beef recipes
Beef makes a great main dish! Make it the star of your next meal with one of these classics from the blog:
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📖 Full Recipe
Flank Steak with Salsa Verde
Ingredients
Steak Marinade
- ⅓ cup lemon juice (from 2-3 medium lemons)
- 3 tablespoons red wine vinegar
- ¼ cup finely chopped shallots
- 3 cloves chopped garlic
- ½ cup olive oil
- 1½ teaspoons dried oregano
- 1½ teaspoons dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 2 pounds flank steak
Herb Salsa Verde
- 1 anchovy fillet (or ¼ teaspoon anchovy paste)
- 2 cloves garlic
- ½ teaspoon kosher salt
- 1 tablespoon lemon zest (use 1 medium or large lemon for the zest and juice)
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 cups packed flat-leaf parsley leaves
- 4 teaspoons chopped thyme leaves
- ½ cup olive oil
Instructions
- In a zip-top bag or non-reactive glass dish, combine lemon juice, white wine vinegar, shallots, garlic, olive oil, dried oregano, dried rosemary, black pepper, and kosher salt. Add flank steak, seal bag or cover dish, and marinate in the fridge for 2 to 3 hours.
- Remove steak from marinade (discard marinade), and allow the meat to come to room temperature, about 30 minutes.
- Heat grill to high. Grill over direct high heat for 5 to 6 minutes on each side for medium rare (130ºF - 135ºF with 130ºF being the pull point before resting). Let steak rest about 10 minutes before slicing. Cut across the grain into thin slices.
- In a blender or small food processor, blend anchovy fillet (or paste), garlic, kosher salt, lemon zest, lemon juice and, red wine vinegar. Scrape down sides of blender and add packed parsley leaves, chopped thyme and olive oil; blend until just smooth and drizzle over flank steak.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Mary Bench says
Time for some flank steak! So flavorful
Julie says
Made this the other day - I was in the mood for steak and flank steak was a little less expensive so I thought I'd give it a try. This was pretty easy and I think the marinade did most of the work. Using your advice on slicing, I had tender steak for salads all week long.
Brianna Simmons says
This flank steak is easy to make and super flavorful! My husband has asked that we put it in our regular dinner rotation.
MS says
I've made this 3 times this summer and love it every single time. That salsa verde is FABULOUS. I use it on everything - chicken, salmon, you name it!