Steak with salsa verde. The trick to understanding these delicate and magnificent steaks is to marinate them. I'm gonna cut these into portions. I'm gonna take some thyme leaves, some rosemary, some parsley, some garlic and salt and I'm gonna mash it all up together. With a little extra virgin olive oil to create a paste. So what you want to do is smear it on like that, flip it over and smear it again. The condiment for this is salsa verde. Salsa verde means green sauce. It's made a thousand ways by a thousand different people. But what's crucial in my opinion are capers and anchovies in addition to herbs. So I'm going to take, Two handfuls of capers. I'm going to take six anchovy filets. Four, five peeled garlic cloves. A little bit of mustard. We're going to take some fresh mint. And we're going to take a whole mess of parsley. And we're going to add about a quarter cup, Of extra virgin olive oil. Then we just put the top of the food processor and pulse. We're gonna create something again that looks a little bit more like a paste, than a traditional wet sauce. And in fact [SOUND] that is exactly what we want it to look like. Now I've got these marinating. At this point I'm gonna add a little bit more oil. I'm gonna season it with salt and pepper on both sides. No additional oil. On it. So when you sense it's ready you're probably correct If you're worried, get a meat thermometer. Medium rare is about 115 to 125. Put it in there and check it out. The key, however, is to land it on a board, and allow it to rest. So now we've rested our steak responsibly. We take the sauce. I like to put the sauce underneath the meat. Because then any juices that escape from it after slicing just join into that verdant deliciousness and become part of the overall picture. Then we take our steak, cut it across the grain, one of the big finishes we like to do is take a little something acidic And put it over the top. So what I like to do is I like to take some red onion, and marinate it just with a little bit of red wine vinegar, salt, and sugar. We place them across the top of those. And then because I am who I am, I put a little bit more salt on the cut side of that meat, then we take a little [UNKNOWN] Spanished smoked paprika and dust it around. Just like that. Add even a little bit more of the miracle of smokiness to our beef experience. Flank steak with salsa berry.