Flank Steak matched with Salsa Verde, what a power couple!
I love this dead simple dish, its like meat and salad in one serve!
Firstly you'll be needing to whip up the Salsa Verde. Literally translated as Green Sauce, Salsa Verde has a great many variations and no hard rules. The basic objective is to create a piquant fresh and slightly acidic sauce to bring a light, bright and fresh flavour to dishes.
What you'll need:
- 1 cup flat-leaf parsley leaves
- 1 cup basil leaves
- 1 garlic clove, chopped
- 4 teaspoons salted capers rinsed and chopped,
- 2 medium size dill pickles diced,
- 1/2 cup extra-virgin olive oil
- 1 lemon, juiced
- sea salt
It can be chopped coarse and rustic, or put through a food processor for a smoother sauce, the choice is yours. Once you have the basics you can start playing other flavours including an interesting variation from our friend, Mr Voodoo Bacon, George Francisco who adds lavender to his!
Now for the union of Flank Steak and the Salsa Verde
You'll want to have:
- Organic Flank Steak, allowed to come to room temperature
- Small bowl of course chopped and rustic Salsa Verde
Generously season the steak with salt and pepper and place on very hot BBQ or grill.
Turn when the one side has good colour, cook on the other side until medium rare or medium or medium well, but no more!.. Ok fine, cook it how you like.
Allow to rest for half of the cooking time, slice and cover with lashings of the Salsa Verde and allow flavours to mix and mingle for another couple of minutes.
Serve and sit back and wait to receive your compliments. Unless you cooked it well done in which case its all on you.