Seared Flank Steak with Salsa Verde

Slideshow: Amazing Steak Recipes

  • Servings: 4

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  • 2/3 cup flat-leaf parsley leaves
  • 1 garlic clove, minced
  • 6 anchovy fillets
  • 2 tablespoons drained capers
  • 1 teaspoon red wine vinegar
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1 pound flank steak

How to make this recipe

  1. In a food processor or blender, pulse the parsley, garlic, anchovies, capers and vinegar until coarsely chopped. With the machine on, slowly pour in 1/2 cup of the oil and mix just until blended.

  2. In a large nonstick skillet, heat the remaining 1 tablespoon of oil until almost smoking. Season the steak and add it to the skillet. Cook the steak over moderately high heat until well seared outside and still pink inside, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let stand for 5 minutes. Carve the steak across the grain into thin slices. Serve with the salsa verde.


Olive Oil A peppery or pungent extra-virgin olive oil gives the steak's salsa verde an edge.

Suggested Pairing

The beef's piquant sauce calls for a red with sufficient fruity intensity. A hearty Shiraz from Australia is ideal.

Contributed By Published April 1998

487927 recipes/seared-flank-steak-with-salsa-verde 2013-12-06T23:47:53+00:00 Jan Newberry dinner-party|fathers-day|american|southwestern-tex-mex|4|fast|weeknight-dinner april-1998,seared flank steak,salsa verde,Jan Newberry,McEvoy Ranch,beef recipe recipes,seared-flank-steak-with-salsa-verde 487927

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