Flank Steak with Salsa Verde -

Flank Steak with Salsa Verde

Flank Steak with Salsa Verde



    • 1.5 lb. of flank steak
    • 1/4 cup of olive oil
    • 1/4 cup balsamic vinegar
    • 2-3 cloves of garlc, finely chopped
    • 3 Tbsp. flat leaf parsley, chopped
    • 2 Tbsp. italian seasoning, dried


  • 1 cup fresh parsley
  • 1 cup fresh basil
  • 1 cup garlic clove
  • 2 tsp. balsamic vinegar
  • 2-3 Tbsp. capers (drained/rinsed)
  • 1/2 cup extra virgin olive oil
  • sea salt/pepper to taste


  1. Combine the ingredients for the flank steak marinade. Add the steak and let marinate for a minimum of 4 hours (overnight is awesome).
  2. Heat the cast iron skillet over medium high heat. Remove the steak from the marinate and season with salt / pepper. Place the steak on the skillet for 4-6 minutes per side. Cook until medium/medium rare depending on your preference.
  3. Remove to a cutting board and let rest for about 10 minutes. Slice the flank steak against the grain and serve with the salsa verde.
  4. SALSA VERDE – In a food processer or high speed blender, combine the herbs, garlic, vinegar, and capers. Pulse until coarse chopped, about 20-30 seconds. Transfer to a small bowl and stir in the olive oil. Season with salt/pepper.


Serves 4 (Flank Steak) 

Calories 413 Carbohydrates: 3g | Protein: 36g | Fat: 27g

Serves 8 (Salsa Verde) 

Calories 133 Carbohydrates: 1.5g | Protein: 0g | Fat: 14g

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