Grilled Flank Steak with Salsa Verde
T.G.I.Almost.F.
Never has a four-day
work week felt longer.
Vacation depression
has fully taken over my body and soul.
While sitting at my
desk at work, sorting through the hundreds of emails I had upon returning from
my Maui vacation, I often find mind wandering far away to palm trees and
breaking waves.
Then I snap back to
reality and realized I’m staring at a computer screen in a dimly lit office.
Dimly lit by my own
choice of course. I love a little ambiance.
But with Friday comes
the promise of a three-day weekend. A three-day chance to get out of my funk
and back into the sun.
I’ll be celebrating my
three-day weekend with a tasty dish.
Plus, it’s a great
dish for the barbeque. Perfect for Labor Day and your party people.
You will need…
2 lbs thick cut (1 ½
to 2 inches) flank steak or London broil
1/3 cup extra-virgin
olive oil
1 lemon, zest and
juice
½ tablespoon anchovy
paste (or 2 anchovy fillets finely chopped if you have them)
3 garlic cloves,
minced
1 tablespoons drained
capers, rinsed and roughly chopped
2 tablespoons finely
chopped flat-leaf parsley
½ tablespoon finely
chopped oregano
½ tablespoon finely
chopped mint
1 tablespoon vegetable
oil for the grill
Salt and pepper to
taste
Start by lightly
oiling your grill and heating it to high heat.
Season the steak well
with salt and pepper on both sides.
When the grill is nice
and hot, add the steak to a hot spot and seer it on one side until it has good
grill marks. About 4 minutes.
Flip the steak and
seer the other side so it also has good grill marks.
Move the steak to a
cooler part of the grill and cook until it is medium rare in the center. It
should be 125 F in the center of the thickest part.
Remove the steak for
the grill and cover it with foil. Let it rest for 10 minutes.
While the steak is
resting, combine the olive oil, lemon zest and juice, anchovy paste, garlic,
capers, parsley, oregano and mint in a small bowl.
Season with salt if needed.
When the meat has
rested, slice it into ½ inch slices against the grain.
Top with salsa verde
and serve.
Love and Beer Floats
Angela
Grilled Flank Steak with Salsa Verde
2 lbs thick cut (1 ½
to 2 inches) flank steak or London broil
1/3 cup extra-virgin
olive oil
1 lemon, zest and
juice
½ tablespoon anchovy
paste (or 2 anchovy fillets finely chopped if you have them)
3 garlic cloves,
minced
1 tablespoons drained
capers, rinsed and roughly chopped
2 tablespoons finely
chopped flat-leaf parsley
½ tablespoon finely
chopped oregano
½ tablespoon finely
chopped mint
1 tablespoon vegetable
oil for the grill
Salt and pepper to
taste
Start by lightly
oiling your grill and heating it to high heat.
Season the steak well
with salt and pepper on both sides.
When the grill is nice
and hot, add the steak to a hot spot and seer it on one side until it has good
grill marks. About 4 minutes.
Flip the steak and
seer the other side so it also has good grill marks.
Move the steak to a
cooler part of the grill and cook until it is medium rare in the center. It
should be 125 F in the center of the thickest part.
Remove the steak for
the grill and cover it with foil. Let it rest for 10 minutes.
While the steak is
resting, combine the olive oil, lemon zest and juice, anchovy paste, garlic,
capers, parsley, oregano and mint in a small bowl. Season with salt if needed.
When the meat has
rested, slice it into ½ to ¾ inch slices against the grain.
Top with salsa verde
and serve.