I love sauces that are simple to make yet complex in flavor, and Spanish-style salsa verde fits the bill. The capers and anchovies meld with the lemon and parsley to make the sauce zesty and salty at the same time. The extra virgin olive oil adds another level of flavor and gives this green sauce a rich mouthfeel. Leftover sauce makes a great veggie dip or a wonderful condiment for almost any sandwich. Enjoy!
For the salsa verde:
- 1 1/2 cups packed, roughly chopped flat-leaf parsley
- 2/3 cup extra virgin olive oil
- 1/4 cup capers, drained
- 2 anchovy fillets
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon freshly grated lemon zest
- 2 medium cloves garlic, minced (about 2 teaspoons)
- Kosher salt
- Freshly ground black pepper
For the steak:
- One 2-pound flank steak
- More kosher salt and freshly ground black pepper
Make the salsa verde: Place the parsley, olive oil, capers, anchovies, vinegar, lemon juice and zest, and garlic in the work bowl of a food processor fitted with a steel blade. Pulse until the parsley is well chopped, stopping to scrape down sides as necessary. Season the sauce with salt and pepper to taste. Transfer to a small bowl and set aside.
Set up your grill for indirect grilling and heat to medium-high. Generously season the steak on both sides with salt and pepper. Grill the flank steak for about 3 minutes per side or until done to your liking. Let it rest for 2 minutes before carving thinly against the grain on a sharp diagonal. Serve with the salsa verde.
Yields 4 to 6 servings.