Recipe of the Week: Grilled Flank Steak with Salsa Verde
In Rome there is a great restaurant called “Vecchia Roma,” near the beautiful Piazza Campitelli. I have had many memorable meals there, but my favorite dish is this great steak topped with arugula and tomato salad and finished with balsamic glaze. This is my version of that fabulous dish for you to enjoy. Serves eight. (Chef tip: Do not overcook flank steak or it will become tough.)
1 flank steaks, approximately 1 pound
2 teaspoon fresh oregano, chopped
1/4 cup fresh Italian parsley, chopped
1/2 teaspoon red pepper flakes
2 cloves garlic, minced
1 teaspoon sea salt
2 bay leaves
2 tablespoons brown sugar
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
SALSA VERDE:
2 anchovy filets, soaked in milk
1 tablespoon capers, rinsed and drained well
1 clove garlic, minced
1 cup fresh Italian parsley, minced
1/3 cup extra virgin olive oil
1/4 cup lemon juice, to taste
1 teaspoon freshly ground pepper
1/2 teaspoon salt
Combine the solid sauce ingredients and blend them with the olive oil and lemon juice; salt and pepper to taste. The consistency of the sauce should be fairly loose.
In a small bowl, combine pepper, salt, oregano, parsley, crushed red pepper, garlic, oil, balsamic vinegar and brown sugar together, forming a coarse paste. Spread paste evenly over both sides of flank steak. Wrap flank steak with plastic wrap and refrigerate for two hours.
Heat the grill to approximately 350°F-400°F. Grill steak directly over coals for six minutes on each side. Internal temperature of steak should reach 130°F-135°F for medium doneness. Let the steak rest for 10 minutes, covered with foil.
For optimum tenderness, cut flank steaks against the grain into 1/4-inch slices. Serve with salsa verde.