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.
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
1 garlic clove, peeled
1 (1 1/2-pound) flank steak, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
How to Make It
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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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.
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