Recipe for grilled flank steak with salsa verde
Serves 4
Salsa verde is made with lots of fresh herbs and sometimes tomatillos.
It goes particularly well with meats and fish right off the grill.
1flank steak (about 1½ pounds)1cup lightly packed fresh parsley leaves½cup lightly packed fresh basil leaves¼cup lightly packed fresh mint leaves1clove garlic, chopped1tablespoon capers2tablespoons red wine vinegar2tablespoons olive oilSalt and pepper, to taste
1. Let the flank steak sit at room temperature for 30 minutes.
2. Light a charcoal grill or turn a gas grill to medium-high.
3. In a food processor, combine the parsley, basil, mint, garlic, capers, vinegar, 1 tablespoon of the olive oil, and a generous pinch each of salt and pepper. Work the mixture until it is coarsely chopped.
4. Rub the steak with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. With the tip of a sharp knife, make a very shallow cross-hatch pattern on both sides of the steak to keep it from curling.
5. Grill the steak for 5 to 6 minutes on a side (for medium-rare), 8 minutes a side (for well-done). Let the meat sit for 10 minutes.
6. Slice the steak thinly across the grain and serve with the salsa verde. Molly Shuster
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