Grilled Flank Steak with Italian Salsa Verde

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


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:

Calories 355 Fat 23 g

Sodium 700 mg Carbohydrates 2 g

Saturated fat 4 g Total sugars 0 g

Protein 36 g Cholesterol 90 mg

Dietary fiber 1 g

Exchanges per serving: 5 lean protein, 2 ½ fat.