Flank Steak and Salsa Verde Silver Oak Winery Chef Dominic Orsini Learn how to grill flank steaks perfectly and make homemade salsa verde from our Silver Oak winery chef. Pairs perfectly with Cabernet Sauvignon wine.
Flank Steak and Salsa Verde
Serves 6 / Total Time:
Grilling the Steaks
- 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.
- Fire your grill to high. If using a home or wood oven, heat to 550°F.
- When the grill is hot, brush each steak with the olive oil. Sprinkle with sea salt and pepper, rubbing deeply into the meat.
- 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
- Sauté the garlic and ¼ cup oil in a small pan over medium heat until the garlic turns golden brown, stirring constantly. Add the shallots and cook until translucent. Add the anchovies and cook until they dissolve into the oil. Transfer the mixture to a plate and chill in the refrigerator.
- Bring a pot of salted water to a boil. Add the parsley leaves and boil for 30 seconds. Strain and cool in a bowl of ice water. Strain the parsley from the ice water and squeeze dry.
- Place the parsley, the garlic mixture, and capers in a blender or a food processor. With the motor running, slowly drizzle in the 2 cups of olive oil. When all of the oil has been added, continue to let the motor run until the ingredients are pureed, about 2 minutes. Add the salt, and pepper, then taste for seasoning.
- Salsa verde can be stored in the refrigerator for up to 4 days or frozen for up to a month. Just before serving, add the lemon juice.