Fresh-Pressed Olive Oil Club

Grilled Flank Steak with Salsa Verde

Grilled Flank Steak with Salsa Verde

Maintain a cool kitchen by taking the party outside. The key to tender flank steak is to cook it to medium-rare, then slice thinly on a sharp diagonal.


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
  • 1 to 2 anchovy fillets (optional)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon freshly grated zest from 1 lemon
  • Kosher salt and freshly ground black pepper

For the steak:

  • One 2-pound flank steak Kosher salt and freshly ground black pepper


Step 1

Make the salsa verde: Place the parsley, olive oil, capers, anchovies (if using), vinegar, lemon juice, garlic, and lemon zest in the work bowl of a food processor fitted with a steel blade. Pulse until parsley is well chopped, stopping to scrape down sides of bowl as necessary.

Step 2

Season the sauce with salt and pepper to taste. Transfer to a small bowl and set aside.

Step 3

In the meantime, set up your grill or grill pan 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 rest for 2 minutes before carving thinly against the grain on a sharp diagonal. Serve with the salsa verde.

Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club