Flank Steak with Salsa Verde

 It is ALWAYS BBQ weather in Southern California!   We marinated and prepped the Flank steak with Salsa Verde on Saturday afternoon, warmed up the BBQ and threw the flank steak on with asparagus and served with stuffed mushrooms – perfection!!!

Flank Steak with Salsa Verde – serves 4

one flank steak (~2lbs)

Marinade
1/4 cup red wine or 2 tbsp red wine vinegar
1/4 cup olive oil
1 tbsp honey or maple syrup
2 lg garlic cloves, minced
1 tbsp fresh thyme, chopped (we used rosemary)
1 tsp dried oregano
1 tsp freshly ground black pepper

Salsa Verde
2 tbsp capers, drained
2 tbsp shallot or red onion, chopped
3 anchovy fillets, finely chopped
1 garlic clove, minced
1/2 cup fresh flat leaf parsley
1/2 cup fresh mint, basil or cilantro (we used a combo of basil and cilantro)
1 tsp dijon mustard
juice and zest of half lemon
1 tsp pepper
1 tsp sea or Himalayan salt
1/3 cup olive oil

Mix together all marinade ingredients. Pour over the steak in a large ziploc bag or sealable container. 24 hour+ marination is ideal.
Make the salsa verde by combining capers, red onion, anchovies, garlic, fresh herbs, dijon, lemon juice and zest, pepper, salt and oil in a food processor and pulse until just blended. Keep the texture slightly chunky. Make it ahead and refrigerate until needed. This could also be prepped by hand chopping ingredients and combining.

Preheat BBQ to high heat and lightly oil grill
Remove steak from marinade. Turn BBQ down to medium and grill steak for 5-7 min per side. Let it rest, covered for at least 10 minutes before slicking. – I rinsed off some asparagus, wrapped them tightly in foil with some olive oil and a sprinkling of Himalayan Salt and threw the packet on the BBQ too!
Slice steak diagonally across the grain and as thinly as possible.
Place the sliced steak on a platter and pour juices from carving over meat – serve topped with a spoonful of Salsa Verde.

Leftovers… I stirfried broccoli using leftover juices, chopped steak and added Salsa Verde for the most delectable“beef and broccoli” I have ever had! My kids, who are not always broccoli fans, ate more than I did

21 Day Fix plan – Keep your serving to the red container – maybe a tsp for oil. Pretty clean meal!