Serves 4.
Note: Italian salsa verde, not to be confused with Mexican salsa verde, is a powerhouse of flavors that complements the beefy grilled flank steak perfectly. From Meredith Deeds.
• 1 c. packed, roughly chopped flat-leaf parsley
• 1/3 c. extra-virgin olive oil
• 2 tbsp. capers, drained
• 2 anchovy fillets
• 1 tbsp. lemon juice
• 1 garlic clove, minced
• 1/2 tsp. freshly grated lemon zest
• 3/4 tsp. salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 1 1/4 lb. flank steak
Directions
In the bowl of a food processor, combine parsley, olive oil, capers, anchovies, lemon juice, garlic, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pulse until parsley is well chopped, but not completely puréed, about 8 quick pulses, stopping to scrape down sides of bowl as necessary. Transfer to a small bowl and set aside while you prepare the steak. (If you prefer, you can mince the parsley, capers, anchovies, garlic and lemon zest finely with a knife and combine them with olive oil, lemon juice, salt and pepper in a small bowl.)
Heat a grill to medium-high heat.
Season the steak with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place steak on the grill and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer to cutting board and let rest for 10 minutes. Slice thinly against the grain on the diagonal. Serve steak with the sauce.
Nutrition information per serving:
Calories355Fat23 g
Sodium700 mgCarbohydrates2 g
Saturated fat4 gTotal sugars0 g
Protein36 gCholesterol90 mg
Dietary fiber1 g
Exchanges per serving: 5 lean protein, 2 ½ fat.
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