Grilled Flank Steak With Salsa Verde

Name: Grilled Flank Steak With Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 anchovy filets; 2 Tbsps capers, drained; 79 milliliters extra virgin olive oil, plus more for steak; 454 grams flank steak; 473 milliliters loosely packed fresh parsley (about 1 bunch); 2 cloves garlic, smashed; 2 servings Garlic salt; 3 green onions, roughly chopped; 1 Zest and juice lemon; 2 servings Pepper

You can never have too many main course recipes, so give Grilled Flank Steak With Salsa Verde a try. One serving contains 670 calories, 52g of protein, and 48g of fat. This recipe serves 2. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 45 minutes. It is a pricey recipe for fans of Mexican food. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have pepper, garlic salt, juice of lemon, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

anchovy filets 2Tbsps

capers, drained 79milliliters

extra virgin olive oil, plus more for steak 454grams

flank steak 473milliliters

loosely packed fresh parsley (about 1 bunch)2cloves

garlic, smashed 2servings

Garlic salt 3

green onions, roughly chopped 1

Zest and juice lemon 2servings

Pepper

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing 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 Anthem Estate Merlot Mt. Veeder Napa Valley Wine with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.