Grilled Steak with Italian Salsa Verde
By 
Serves 4
You’ll Need
- 1 ½ lbs. flank, skirt, sirloin or striploin steak
- Olive oil
- Salt and pepper
- ¾ cup fresh parsley leaves
- 2 green onions
- 3 Tbsp capers
- 1 clove garlic
- 1 anchovy filet or 1 teaspoon anchovy paste
- 1 Tbsp Dijon mustard
- ½ cup olive oil
Prep and Cook
- Pat the steak dry and season both sides with a good glug of olive oil, salt, and pepper.
- Heat and oil a frying pan, grill pan, or outdoor grill to medium-high. Add steaks and cook about 7 minutes per side (for medium), or longer depending on how you like them. When cooked to your liking, transfer the steak to a plate to rest for at least ten minutes.
- Meanwhile, make the salsa verde by combining all of the ingredients in the bowl of a food processor fitted with a steel blade and pulse until the ingredients are finely chopped and mixed. Season to taste with salt and pepper. Alternatively, chop the salsa ingredients with a knife and whisk together in a small bowl.
- To serve, slice the steak into ¼-inch thick pieces, cutting against the grain with the knife at an angle. Arrange meat on a serving platter and cover with dollops of salsa verde and fresh parsley, if desired.
