Flank Steak with Salsa Verde

Flank Steak with Salsa Verde

This recipe is gluten free.


  • 2 cups loosely packed fresh parsley
  • 3 scallions, coarsely chopped
  • 2 tbsp capers, drained
  • Zest and juice of 1/2 lemon
  • 2 anchovy fillets
  • 2 cloves garlic, smashed
  • 1/2 tsp dijon mustard
  • 1/3 cup extra-virgin olive oil, plus more for the grill
  • Kosher salt
  • 1 flank steak (about 1 1/2 pounds)
  • Freshly ground pepper
  • 2 or 3 medium tomatoes


  1. Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
  2. Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
  3. Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.