Flank Steak with Salsa Verde
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.
Servings: 8
Calories: 432kcal
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
Cook steak to the proper temperature:
Medium‑rare: ~130 °F pull‑point, resting to about 135 °F.
Medium: ~140 °F pull‑point, resting to about 145 °F.
For the most tender steak, cook to no more than medium (better: medium rare) and cut across the grain into thin slices.
Leftover salsa verde can be spread on bread, drizzled over veggies or pasta, and served as a condiment for other grilled meats.
Nutrition
Calories: 432kcal | Carbohydrates: 7g | Protein: 27g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 68mg | Sodium: 387mg | Potassium: 781mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5040IU | Vitamin C: 88mg | Calcium: 126mg | Iron: 6mg
