Grilled Flank Steak with Salsa Verde is an easy weeknight meal and also perfect for entertaining! Packed with punchy flavours this Salsa Verde also works well with fish, chicken or vegetables. I even had some on my eggs this morning and it was delicious!
I was torn between Italian salsa verde and chimichurri, as they share ingredients like olive oil, garlic, vinegar or lemon juice, and fresh herbs. Chimichurri often includes oregano and chili peppers, while salsa verde typically has anchovy, capers, mustard, and sometimes pickles. In the end, I combined elements from both and chose salsa verde, and it turned out delicious!
If you love dill pickles check out my recipes for Salmon with Pickle Sauce and Chopped Dill Pickle Salad.
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This sauce is used as both a marinade and a finishing flavour punch. I leave out the pickles and capers, use half the salsa verde to marinate the flank steak and then add the pickles and capers to the remaining sauce. You can make this sauce in a food processor or with a hand blender but I don't recommend it. When you chop everything by hand the salsa verde has such a nice look and texture.
What is Flank Steak?
Flank steak is a very flavourful, lean and inexpensive cut of beef. It comes from the lower abdominal area of the cow. Because it is so lean it is best marinated and cooked over high heat for a short period of time.
It's one of my favourite cuts of beef because it's so flavourful but it can be tough if not treated right. Marinating, cooking high and fast, and slicing it thinly across the grain are all very important steps to creating a delicious grilled flank steak.
Ingredients
Don't be overwhelmed by the long list of ingredients. You can mix things up as much as you like. Omit some of the herbs or replace them with ones you like better, leave out anything you don't have or like. As long as you have the base of olive oil, vinegar, garlic and fresh herbs it will be delicious! Have fun and play around with it. The longer you can marinate the steak the better so you can start it the day before. Or if you don't have enough time a minimum of 3 hours works too.
How to Cook Flank Steak
Season the flank steak generously with salt and pepper on both sides and cook on a hot grill for approximately 10 minutes, flipping half way through. You don't want to over cook this cut. Medium rare is ideal with an internal temperature of 130°F. If you don't have a meat thermometer I highly recommend investing in one like this Digital Thermometer.
When the flank steak is done remove it from the grill and cover loosely with foil. Let it sit for 10 minutes before slicing. This allows the juices to be reabsorbed by the steak instead of seeping out when you slice it.
Pro tips for best results
- Grill the steak on high heat.
- Check the temperature with a meat thermometer for accurate doneness.
- Let the steak rest after cooking.
- Slice thinly across the grain.
- Play around with the ingredients in the Salsa Verde to customize it to your liking.
- Use the Salsa Verde to accompany grilled fish, chicken, and veggies. It's also delicious on eggs!
What to Serve With Grilled Flank Steak
My favorite sides for this Grilled Flank Steak are Creamy Corn Salad with Dill, Grilled Vegetable Salad, or Raw Asparagus Salad With Parmesan Dressing.
More Grilling Recipes
📖 Recipe
Grilled Flank Steak With Salsa Verde
Ingredients
- ¼ cup red wine vinegar
- ¼ cup lemon juice, about 1 ½ lemons
- 4 cloves garlic, minced
- 1 shallot, minced
- 1 tablespoon Dijon mustard, grainy or regular
- 1 teaspoon chili flakes
- 2 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- ¾ cup olive oil, extra virgin
- ½ cup each, fresh parsley, cilantro, dill, chopped fine
- 2 tablespoon fresh thyme, chopped
- 1 tablespoon capers, chopped
- 1 med. dill pickle, chopped
- 1 flank steak, approximately 2 lbs or 900 g
- salt and pepper for seasoning steak
Instructions
- In a medium bowl mix together the vinegar, lemon juice, garlic, shallot, mustard, chili flakes, salt and pepper. Whisk in the olive oil. Add the parsley, cilantro, dill and thyme. Stir.¼ cup red wine vinegar, ¼ cup lemon juice,, 4 cloves garlic, minced, 1 shallot, minced, 1 tablespoon Dijon mustard,, 1 teaspoon chili flakes, 2 teaspoon kosher salt, 1 teaspoon black pepper, freshly ground, ¾ cup olive oil, extra virgin, ½ cup each, fresh parsley, cilantro, dill, chopped fine, 2 tablespoon fresh thyme, chopped
- Divide the marinade in half and add the capers and pickle to one half. Set aside the half with the capers and pickles.1 tablespoon capers, chopped, 1 med. dill pickle, chopped
- Place the flank steak in a dish large enough to hold it and the marinade or put in a large resealable plastic bag. Pour half of the marinade over the steak and flip it around so all sides are covered. Or pour into the bag, seal and swish it around. Cover and refrigerate for at least 3 hours or overnight.
- Heat your grill to high. Remove the steak from the marinade and pat dry. Generously salt both sides with Kosher salt and freshly ground black pepper.
- Place on the hot grill and cook for approximately 5-6 minutes per side or until a thermometer reaches 130-135°F for medium rare or 120-125°F for rare. Remove from grill, loosely cover with foil and let rest for 10 minutes.
- Thinly slice across the grain of the meat. Pour the salsa verde on top or serve on the side.
Notes
- Substitute any of the fresh herbs for whatever you like.
- This salsa and marinade are great for fish, chicken, or grilled veggies.
Christie says
Amazing! We made this for dinner. Perfect summer grill. Love flavours of the salsa verde. Perfectly tangy compliment. Bravo.
Andrea says
I’m so happy you enjoyed it! Thanks for commenting ☺️
Muir says
I made this on Friday with 1lb of steak. So delicious and not a bit of waste. We got 5 meals from the meat and lots of leftover salsa verde for asparagus and veg. Really, really, delicious fast and easy
Andrea says
I'm so happy you enjoyed the recipe and had lots of leftovers! That's the best! Thanks for commenting!
NC says
Just in time for the weekend!
A new marinade that sounds delicious!
Andrea says
Hope you enjoy it!
Jackie says
I made this and it was amazing! Thank you Andrea ! 10 out of 10
Terry-Ann says
I can’t wait to try this recipe!
Andrea says
I hope you do! You will love it!Let me know how it goes.