Broiled Flank Steak with Salsa Verde

Broiled Flank Steak with Salsa Verde Recipe
This piquant green sauce makes a great accompaniment to broiled or grilled pork, or steamed white fish. A little goes a long way, so use it sparingly. Serve with roasted potato wedges.


6 servings (serving size: 3 ounces steak and about 1 tablespoon salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 279
Caloriesfromfat 46 %
Fat 14.3 g
Satfat 4.6 g
Monofat 7.4 g
Polyfat 0.8 g
Protein 32 g
Carbohydrate 3.9 g
Fiber 0.3 g
Cholesterol 62 mg
Iron 2.9 mg
Sodium 364 mg
Calcium 37 mg


1 cup cilantro leaves
1 cup flat-leaf parsley leaves
3 tablespoons water
2 tablespoons extravirgin olive oil
1 tablespoon fresh lime juice
2 teaspoons capers, rinsed and drained
1 teaspoon Dijon mustard
3 cornichons
1 garlic clove, peeled
1 (1 1/2-pound) flank steak, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray


Preheat broiler.

To prepare salsa, place cilantro and next 8 ingredients (through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. Place sauce in a bowl; cover and set aside.

To prepare steak, sprinkle each side of steak evenly with salt and pepper. Place on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices; serve with salsa.

Domenica Marchetti,

Cooking Light

January 2006
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