Prep 30 mins
Cook 30 mins
This may be a Spanish inspired dish, but the flavors are classic Napa Valley! So fresh, so delicious, I hope you’ll give it try!
- 3 tablespoons olive oil
- 2 tablespoons smoky sweet paprika
- 2 tablespoons garlic (puree)
- 1 tablespoon salt
- 1 tablespoon pepper (fresh ground black or white)
- 1 (2 lb) flank steaks (about 2 pounds)
- 1⁄3 cup almonds (toasted)
- 1 cup parsley, leaves
- 1 cup mint leaf
- 3 tablespoons capers
- 2 anchovies (made into a paste) (optional)
- 2 garlic cloves (blanches)
- 1 lemon (zested and juices)
- 1 tablespoon oregano (fresh)
- 1 tablespoon red wine vinegar
- 1⁄2 cup extra virgin olive oil
- 8 ounces baby arugula (for garnish on plates, as a bed, dressed with fresh lemon wedges and olive oil)
- Prepare the rub for the steak by placing the oil in a bowl and whisking in the paprika and garlic to form a paste. Season the steak with the salt and pepper. Coat with the rub and refrigerate for 30 minutes minimum or up to 24 hours.
- For the salsa. add all the ingredients, except the arugula and olive oil in a food processor and process. Pour the olive oil in to running machine and process till a little bit coarse. Set aside.
- Remove the steak from the rub and remove any little bits that might burn while grilling. Preheat the grill and and let the steak rest and take the chill off before grilling. Place the steak on indirect heat on the grill and cook about 10 minutes. Give the meat a half turn and let cook another 3 to 5 minutes. Flip the steak over and cook about 8-10 minutes. Remove from grill and cover with a sheet of foil and let the steak rest for about 8 minutes. Slice and enjoy!
The steak is nicely seasoned and the salsa verdi is phenomenal. Although it has some of the flavors found in a pesto, in this case, it is the nutty almonds that take a front seat. I made this with a strip steak.