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Grilled flank steak with herb salsa verde is an easy dinner right from the BBQ. With a flavorful, fresh and tangy sauce, it’s the perfect main dish.

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The best meals are from the grill. Can I say that? I’m not sure I can claim that when there’s delicious meals from the oven, made on the stovetop and fresh from a salad bowl. But this one is a winner!

grilled flank steak on an orange cutting board with salsa verde

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The best steak marinade:

If you’re burned out on the same old burgers and chicken from the grill, this marinated and grilled flank steak will take dinner to a new level! One of the secrets to cooking flank steak is a great marinade. I packed this marinade with tangy acidic ingredients, aromatic seasonings and herbs.

  • A great marinade will impart flavor to your meat, but not over power the natural beef flavors.
  • Flank steak is a lean and flavorful cut of beef, so it benefits from acidic ingredients to help tenderize the muscles. I included lemon juice and vinegar and flavorful acids to make a delicious and effective marinade.
  • I added garlic and shallots to the marinade to pump up the flavor. Flank steak benefits from stronger flavors that won’t cook off, because it cooks for a short amount of time on the grill.
  • Dried herbs add an earthy flavor to a marinade. I chose hearty ones like oregano and rosemary.

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.

 

If you’re burned out on the same old burgers and chicken, grilled flank steak with an herb-loaded, tangy sauce is genius!

 

Lean cuts of beef like flank steak are great cooked on low heat slowly or quickly over an open flame. If it gets cooked low and slow it will shred into strips and be a great taco or burrito filling! When quick-cooking it like this recipe you want to make sure to not over cook it so it doesn’t become tough. And slice it across the muscle grain to get tender pieces of meat like in my pictures.

I love the Certified Angus Beef website for details on the right temperature to cook each cut to. Make sure to have a meat thermometer handy near the grill for the best way to check for doneness.

sliced grilled flank steak with salsa verde

Adding a salsa verde (green salsa!) to the meat takes this simple marinated flank steak meal to the next level. Again I packed in the flavor with lemon juice and vinegar and even added anchovies. You can’t taste the anchovies themselves, but they add an umami (a category of taste in food, yumminess!) that balances out the entire sauce.

Grilled flank steak is perfect with this herb-loaded, flavorful condiment. You’ll want to eat the salsa verde on the steak, slathered on grilled bread, over veggies and even on rice. Yum! Enjoy.

Grilled Flank Steak with Herb Salsa Verde
Work Time
25 mins
Cook Time
15 mins
Total Time
3 hrs
 

Grilled flank steak with herb salsa verde is an easy dinner right from the BBQ. With a flavorful, fresh and tangy sauce, it's the perfect main dish.

Course: Main Course
Cuisine: BBQ
Keyword: bbq, grilling, marinade, steak
Yield: 6 to 8
Calories: 547 kcal
Ingredients
Steak Marinade
  • 1/3 cup lemon juice
  • 3 tbsp white wine vinegar
  • 1/4 cup finely chopped shallots
  • 3 cloves chopped garlic
  • 1/2 cup olive oil
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp dried rosemary
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 2 lb flank steak
Herb Salsa Verde
  • 1 anchovy fillet (or 1/4 tsp anchovy paste)
  • 2 cloves garlic
  • 1/2 tsp kosher salt
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 2 cups packed flat-leaf parsley leaves
  • 4 tsp chopped thyme leaves
  • 1/2 cup olive oil
Instructions
  1. In a zip-top bag, combine lemon juice, white wine vinegar, shallots, garlic, olive oil, dried oregano, dried rosemary, black pepper and kosher salt. Add flank steak, seal bag and marinate in the fridge for 2 to 3 hr. 

  2. Remove steak from marinade (discard marinade) and grill over direct high heat for 5 to 6 minutes on each side for medium rare. Let steak rest about 10 min before slicing.

  3. In a blender or small food processor, blend anchovy fillet, 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. 

Recipe Notes

• For the most tender steak, cook to no more than medium (better: medium rare) and cut across the grain into thin slices. 

Nutrition Facts
Grilled Flank Steak with Herb Salsa Verde
Amount Per Serving
Calories 547 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 8g 40%
Cholesterol 91mg 30%
Sodium 482mg 20%
Potassium 646mg 18%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Protein 33g 66%
Vitamin A 34.4%
Vitamin C 44.7%
Calcium 7.4%
Iron 22.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Recipe Tara Teaspoon. Food styling Cyd Raftus McDowell. Prop styling Paige Hicks. Photography Peter Ardito. Originally published in LHJ 06/10.

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