Flank Steak with Salsa Verde

Ingredients

Flank Steak

• 1½ lbs flank steak
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika

Salsa Verde

• 1 cup fresh flat-leaf parsley, packed
• ½ cup fresh cilantro, packed
• 2 tbsp fresh mint (optional)
• 2 cloves garlic
• 2 tbsp capers, drained
• 1 tsp red wine vinegar or lemon juice
• ½ tsp red pepper flakes
• ½ cup extra-virgin olive oil
• Salt and pepper to taste

Instructions

1. Marinate the steak — Combine olive oil, garlic, salt, pepper, and smoked paprika. Rub all over the flank steak and let marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).
2. Make the salsa verde — Combine parsley, cilantro, mint, garlic, capers, vinegar, and red pepper flakes in a food processor. Pulse a few times. With the motor running, drizzle in olive oil until the sauce comes together but remains a bit chunky. Season with salt and pepper. Set aside.
3. Grill the steak — Preheat grill or grill pan to high heat. Grill flank steak 5–6 minutes per side for medium-rare (internal temp 130–135°F).
4. Rest the steak — Transfer to a cutting board and rest for 10 minutes — this is critical for juicy steak.
5. Slice and serve — Slice thinly against the grain. Arrange on a platter and spoon salsa verde generously over the top.

Notes

• Always slice against the grain — Flank steak will be tough if sliced with the grain.
• Make-ahead salsa — Salsa verde can be made a day ahead; the flavors deepen overnight. Store covered in the fridge.
• Serving suggestions — Great alongside grilled vegetables, roasted potatoes, or crusty bread. Leftover steak makes excellent tacos, salads, or grain bowls.

Nutrition (per serving)

Tags: #recipe #beef #grilling #steak #salsaverde #dinner