Flank Steak with Salsa Verde

Name: Flank Steak with Salsa Verde
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 fillet tinned anchovy fillet, rinsed, dried and finely chopped, optional; 2 Tbsps capers, chopped; 0 teaspoons crushed red pepper; 680 grams flank steak (about , trimmed; 118 milliliters chopped fresh parsley; 1 clove garlic, minced; 2 teaspoons lemon juice; 118 milliliters olive oil; 1 small onion, finely chopped; 10 servings Salt and pepper

Flank Steak with Sals It will be a hit at your valentin day event. This recipe is typical of Mexican cuisine. If you have salt and pepper, capers, garlic, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 22 minutes.

Instructions

Preheat a gas grill to medium-high. Lightly score steak; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Steak

Equipment you will use

Grill

Pulse oil, onion, garlic, capers, parsley, lemon juice, crushed red pepper and anchovy, if desired, in a food processor. Season with salt and pepper.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Lemon Juice

Anchovies

Parsley

Capers

Garlic

Onion

Cooking Oil

Equipment you will use

Food Processor

Grill steak 4 to 6 minutes per side for medium-rare.

Ingredients you will need

Steak

Equipment you will use

Grill

Let stand for 5 minutes.

Thinly slice steak against the grain and serve, passing sauce on the side.

Ingredients you will need

Sauce

Steak

Equipment

Grill

Food Processor

Ingredients

Servings:

1fillet

tinned anchovy fillet, rinsed, dried and finely chopped, optional 2Tbsps

capers, chopped 0teaspoons

crushed red pepper 680grams

flank steak (about , trimmed 118milliliters

chopped fresh parsley 1clove

garlic, minced 2teaspoons

lemon juice 118milliliters

olive oil 1small

onion, finely chopped 10servings

Salt and pepper

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. The Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.