Flank Steak with Salsa Verde

5.0/5 rating (1 votes)
Flank Steak with Salsa Verde

There are so many ways to prepare flank steak and it cooks so fast you can have dinner ready in no time at all! I like to marinade for the day with salt, pepper, garlic powder and olive oil in the refrigerator in a sealable bag. Just heat the grill, prepare your salsa verde and this dish can be on the table in no time at all!

*CHEFS NOTE* Don't shy away from the anchovies as they make this salsa verde extra special and it does not have an anchovy taste, but amazing flavor addition. If you do not have anchovies then use 1/2 teaspoon of anchovy paste!


  • 1 flank steak (about 1 1/2 lb), trimmed
  • 2 tablespoons plus 1/2 cup extra virgin olive oil
  • 1 teaspoon sea salt, plus more
  • 3/4 teaspoon freshly ground pepper, plus more
  • 1 teaspoon garlic powder
  • 1 small onion, rough chopped (1/2 cup)
  • 1 clove garlic, peeled and chopped
  • 2 tablespoons capers, drained
  • 3/4 cup chopped fresh parsley
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • 1 tinned anchovy fillet, rinsed, dried and finely chopped (optional)


  1. Lay the steak on a work board or large platter. 

    Drizzle both sides with extra virgin olive oil then season with salt, pepper, and garlic powder.  Let sit while grill is heating.

  2. Preheat a gas grill to medium high heat.

  3. Add onion, garlic, capers, parsley, lemon juice, crusted red pepper and anchovy to your food processor and pulse 3 times. 

    Continue pulsing while slowly adding in the 1/2 cup of extra virgin olive oil. Add in 1/2 teaspoon of sea salt and pepper, and pulse 2 more times. Taste for any additional seasoning.

  4. Remove from food processor and into a bowl and set aside.

  5. Grill steak 4 to 6 minutes per side for medium rare. Let stand for 5-7 minutes on a wooden board.

  6. Thinly slice steak against the grain and place on a large platter and serve with salsa verde.

Leave a comment

You are commenting as guest.