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