Flank Steak & Salsa Verde - Silver Oak Wine & Food Recipe

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Flank Steak and Salsa Verde

Flank Steak

  • Two 12 ounce Flank Steaks
  • Extra virgin olive oil
  • Sea salt and black pepper

Salsa Verde (makes 3 cups)

  • 3 garlic cloves, smashed
  • 4 tablespoons olive oil
  • 1 cup shallots, sliced
  • 2 anchovies, smashed (optional)
  • 2 bunches fresh Italian parsley leaves, stems removed
  • ½ cup capers, chopped
  • 2 cups olive oil
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • Fresh lemon juice

Grilling the Steaks

  1. Remove the steaks from the refrigerator 1 hour before you plan to grill them to bring them to room temperature. This helps to cook the steaks evenly.
  2. Fire your grill to high. If using a home or wood oven, heat to 550°F.
  3. When the grill is hot, brush each steak with the olive oil. Sprinkle with sea salt and pepper, rubbing deeply into the meat.
  4. Place steaks on the grill and cook 6 minutes per side for medium-rare, or until desired doneness. Once grilled, let the steaks rest on a platter before cutting into them.

Making the Salsa Verde

  1. Sauté the garlic in a small pan over medium heat with 4 tablespoons of olive oil, stirring constantly and cooking just to the point when the garlic turns golden brown. Add the shallots and cook until translucent. Add the anchovies and cook until they dissolve into the oil. Remove mixture to a plate and chill in the refrigerator.
  2. Bring a pot of salted water to a boil. Add the parsley leaves and boil for 1 minute. Strain and cool in a bowl of ice water. Strain the parsley from the ice water and squeeze dry.
  3. Place the parsley, cooled garlic-shallot-anchovy mixture and capers into a blender. With the blender on high, slowly drizzle in the 2 cups of olive oil. When all of the oil has been added, let the blender run for 3 minutes to purée the ingredients.
  4. Salsa Verde can be stored in the refrigerator for up to 4 days or frozen for up to a month. Just before serving, mix the Salsa Verde with lemon juice to brighten the flavor.

Pair with Cabernet Sauvignon, Merlot or Pinot Noir

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