Ingredients

The following ingredients have 4 Servings
  • 3/4 cup loosely packed fresh flat-leaf parsley leaves, chopped 
  • 4 tsp. capers, rinsed, drained and chopped 
  • 3 pitted green olives, finely chopped 
  • 2 or 3 anchovy fillets, rinsed, patted dry and finely chopped 
  • 1 garlic clove, minced 
  • 1 Tbs. chopped fresh mint 
  • 2 Tbs. white wine vinegar 
  • 1 Tbs. extra-virgin olive oil 
  • 1/4 tsp. kosher salt, or more, to taste  
  • Freshly ground pepper, to taste 
  • 1 lb. flank steak 
  • 1/2 tsp. kosher salt  
  • 1/8 tsp. freshly ground pepper 

Instruction

  • To make the salsa verde, in a small bowl, combine the parsley, capers, olives, anchovies, garlic, mint, vinegar and olive oil. Using a fork, mix together until all the ingredients are evenly distributed. Season with the salt and pepper. Set aside for 20 to 30 minutes to allow the flavors to blend.
  • Prepare a hot fire in a grill and oil the grill rack. Season the flank steak on both sides with the salt and pepper.
  • <b>By charcoal grill:</b> Using tongs, place the steak over the hottest part of the fire and grill, turning once, 5 to 7 minutes per side for medium-rare, 6 to 8 minutes per side for medium and 8 to 10 minutes per side for well done. To test for doneness, cut into the steak at the thickest part.
  • <b>By gas grill:</b> Using tongs, place the steak directly over the heat elements and grill, turning once, 5 to 7 minutes per side for medium-rare, 6 to 8 minutes per side for medium and 8 to 10 minutes per side for well done. To test for doneness, cut into the steak at the thickest part.
  • Transfer the steak to a platter and let rest for about 10 minutes to reabsorb the juices. Cut the steak across the grain into thin slices. Serve with the salsa verde. Serves 4.
  • Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).