Cooking steak is a breeze. Making this incredible salsa to go with your steak is even easier. Toss all of the salsa ingredients in a food processor and pulse for a few seconds. Serve it over the steak along with some fresh sliced tomatoes.
For the Salsa
2 cups fresh parsley (loosely packed)
3 scallions, chopped
2 tablespoons drained capers
Zest and juice of 1/2 lemon
2 anchovy filets
2 cloves garlic
1/2 teaspoon dijon mustard
1/3 cup extra virgin olive oil
1 teaspoon Kosher salt
1 flank steak
2 medium tomatoes
Kosher salt and fresh cracked pepper
- Prepare a grill for direct cooking over high heat.
- Put all of the salsa ingredients in a food processor. Pulse until ingredients are mixed and slightly chunky.
- Grill flank steak for 4 minutes per side for medium rare. Then let steak 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.
Wine pairing: Malbec
|Grogs and Goldie, 1956|