We were looking for a green sauce similar to what we'd had in Uruguay. This isn't it, but the salsa verde is very good. Made half-recipe and served with filet of beef cooked on the George Foreman. Served with baked Idaho wedges and Bogle old-vine Zin. Very good.
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)
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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
- 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.
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