Flank Steak With Cilantro Salsa Verde Food

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FLANK STEAK WITH CILANTRO SALSA VERDE



Flank Steak with Cilantro Salsa Verde image

Provided by BRETT WALTHER

Categories     Main Courses

Yield 4 servings

Number Of Ingredients 7

1 beef flank steak or top sirloin steak (1 inch thick (about 1-1/4 pounds))
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup salsa verde
1/2 cup fresh cilantro leaves
1 medium ripe avocado (peeled and diced)
1 medium tomato (seeded and diced)

Steps:

  • Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-9 minutes per side. Let stand 5 minutes.
  • Meanwhile, process salsa and cilantro in a food processor until blended. Slice steak thinly across the grain; serve with salsa mixture, avocado and tomato.

FLANK STEAK WITH SALSA VERDE



Flank Steak with Salsa Verde image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

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