Grilled Flank Steak with Salsa Verde

Hot damn! Break out those grills with this fantastic flank steak that will leave your guests drooling and asking for more. Topped with a refreshingly bright and briny Italian salsa verde, this grilled flank steak will quickly make it to your list of go-to meals.

Fast and furious…

I love this meal because it is soooo fast. Just a few minutes per side and you are good to go. Seasoning correctly with plenty of salt & pepper and cooking this meat to the perfect medium with a nice crusty char is the secret to this fantastic meat. There are those who shall not be named (my mother), who prefer their steak with more blood; simply adjust your cooking time to accommodate those heathens who prefer medium-rare.

Flank steak perfectly soaks up marinades, making it a great option for easy grilling with bold flavors but I really want to highlight the flavor of the grilled steak with this recipe so we are leaving out a marinade. Besides, the salsa verde provides the perfect acidic punch of flavor (I could seriously slather this sauce on ANYTHING and EVERYTHING!!).

Adding some grilled vegetables to this meal makes it a no-brainer for a fast weeknight dinner. Simply slice and/or chop your favorite veggies and throw them on the grill while you cook your meat. I use a grill basket but you could also use skewers. If your grill isn’t big enough to accommodate your meat and veggies at the same time, simply grill the veggies while your meat rests. Win-win!

Proper resting…

As with most meats, make sure that you allow this flank steak to rest under an aluminum tent after cooking . This allows the juices to redistribute throughout the meat, a key component to flavor. Simply place the cooked meat on a large cutting board with a juice groove so you don’t lose most of the juice all over you counter and floor. Take a large piece of tin foil and “tent” it loosely around the meat for about 20 minutes. After tenting, slice across the grain- I like thinner slices but to each their own!

Quick word about salsa verde…

Not to be confused with Mexican salsa verde, this Italian version is an herby acidic “green sauce” that can be used on meat, poultry, fish, or veggies. Like with most sauces, the flavors need some time to really come together. I encourage you to make the sauce well ahead of time so it has time to come together. If making it a day or two beforehand, simply refrigerate until about an hour before you are about to use. Allow to come back to room temperature and stir vigorously. And, hey, if you don’t have a chance to make it ahead of time, no worries! It is still a fantastic sauce freshly made, as well! Here is a link to my salsa verde recipe.