Flank Steak With Salsa Verde

Recipe Courtesy Food Network Magazine

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups  loosely packed fresh parsley
• 3  scallions, coarsely chopped
• 2  tablespoons capers, drained
• 1⁄2  zest and  lemon, juice of
• 2  anchovy fillets
• 2  garlic cloves, smashed
• 1⁄2 teaspoon Dijon mustard
• 1⁄3 cup extra virgin olive oil, plus more for grill
•  kosher salt
• 1  flank steak (about 1 1/2 pounds)
•  fresh ground pepper
• 2 -3  medium tomatoes

Directions

1. Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
2. Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
3. Slice the tomatoes and seasone with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.