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Flank Steak with Salsa Verde

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 10 mins
Cook time 12 mins
Yield Serves: 4

Ingredients

  • 1 flank steak (about 1 1/2 lb.), trimmed
  • Salt and pepper
  • 1/2 cup olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons capers, chopped
  • 1/2 cup chopped fresh parsley
  • 2 teaspoons lemon juice
  • 1/4 teaspoon crushed red pepper
  • 1 tinned anchovy fillet, rinsed, dried and finely chopped, optional

Nutrition Information

  • calories 441
  • fat 35 g
  • satfat 7 g
  • protein 27 g
  • carbohydrate 4 g
  • fiber 1 g
  • cholesterol 53 mg
  • sodium 474 mg

How to Make It

  1. Preheat a gas grill to medium-high. Lightly score steak; season with salt and pepper.

  2. Pulse oil, onion, garlic, capers, parsley, lemon juice, crushed red pepper and anchovy, if desired, in a food processor. Season with salt and pepper.

  3. Grill steak 4 to 6 minutes per side for medium-rare. Let stand for 5 minutes.

  4. Thinly slice steak against the grain and serve, passing sauce on the side.

Cook's Notes

This recipe was previously published in All You, Back to School Special, July 2013.