Broiled Flank Steak with Salsa Verde

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.

Yield: 6 servings (serving size: 3 ounces steak and about 1 tablespoon salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 46%
  • Fat: 14.3g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 7.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 32g
  • Carbohydrate: 3.9g
  • Fiber: 0.3g
  • Cholesterol: 62mg
  • Iron: 2.9mg
  • Sodium: 364mg
  • Calcium: 37mg


  • Salsa:
  • 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
  • Steak:
  • 1 (1 1/2-pound) flank steak, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray


  1. Preheat broiler.
  2. 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.
  3. 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.
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