Broiled Flank Steak with Salsa Verde

Name: Broiled Flank Steak with Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoons freshly ground black pepper; 2 teaspoons capers, rinsed and drained; 237 milliliters cilantro leaves; 3 cornichons; 1 teaspoon Dijon mustard; 2 Tbsps extravirgin olive oil; 680 grams flank steak, trimmed; 237 milliliters flat-leaf parsley leaves; 1 garlic clove, peeled; 1 Tbsp fresh lime juice; 1 teaspoons salt; 3 Tbsps water

Broiled Flank Steak with Salsa Verde might be just the main course you are searching for. One portion of this dish contains roughly 25g of protein, 10g of fat, and a total of 203 calories. This recipe serves 6. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. If you have dijon mustard, capers, water, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is perfect for valentin day. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

To prepare salsa, place cilantro and next 8 ingredients (through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally.

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Cilantro

Garlic

Salsa

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Food Processor

Bowl

Place sauce in a bowl; cover and set aside.

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Sauce

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Bowl

To prepare steak, sprinkle each side of steak evenly with salt and pepper.

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Salt And Pepper

Steak

Place on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness.

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Cooking Spray

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Broiler Pan

Cut steak diagonally across grain into thin slices; serve with salsa.

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Grains

Salsa

Steak

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 2teaspoons

capers, rinsed and drained 237milliliters

cilantro leaves 3

cornichons 1teaspoon

Dijon mustard 2Tbsps

extravirgin olive oil 680grams

flank steak, trimmed 237milliliters

flat-leaf parsley leaves 1

garlic clove, peeled 1Tbsp

fresh lime juice 1teaspoons

salt 3Tbsps

water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Two Vines Columbia Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 7 dollars.