Flank Steak with Salsa Verde

This yummy Flank Steak was a hit at my house.  Even finicky Gertie liked it!  The Salsa Verde was incredible.  I saved the leftovers for eggs the next day...you could even use the Salsa Verde on hot pasta as a sort of pesto.  The tomatoes were vine ripe, not Beefsteak...and the grilled onions were an addition by Elsie (grilled in the pan after the steak came out) that were fantastic!  So easy!

Grilled Flank Steak with Salsa Verde

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INGREDIENTS

• • 2 cups loosely packed fresh parsley
  • 3 scallions, coarsely chopped
  • 2 tablespoons capers, drained
  • Zest and juice of 1/2 lemon
  • 2 anchovy fillets
  • 2 cloves garlic, smashed
  • 1/2 teaspoon dijon mustard
  • 1/3 cup extra-virgin olive oil, plus more for the grill
  • Kosher salt
  • 1 flank steak (about 1 1/2 pounds)
  • Freshly ground pepper
  • 2 or 3 medium tomatoes

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INSTRUCTIONS

Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.

Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.

Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.