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    Home » Recipes » Easy Main Dish Recipes

    Aug 1, 2019 · Modified: Nov 27, 2024 by Andrea· This post may contain affiliate links · 9 Comments

    Grilled Flank Steak with Salsa Verde

    Jump to Recipe

    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!

    a sliced grilled flank steak with salsa verde poured over it.

    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.

    Jump to:
    • What is Flank Steak?
    • Ingredients
    • How to Cook Flank Steak
    • Pro tips for best results
    • What to Serve With Grilled Flank Steak
    • More Grilling Recipes
    • 📖 Recipe
    • 💬 Comments
    ingredients needed to make salsa verde sauce.

    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.

    The finished sauce in a white bowl.

    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.

    raw, whole flank steak on a wood board.

    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.

    Flank steak marinating in a glass dish.

    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.

    a sliced grilled flank steak with salsa verde sauce poured over it.

    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.

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    • chicken wings on a platter lined with lettuce leaves. Garnished with pickled carrots and fresh lime.
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    📖 Recipe

    a sliced grilled flank steak with chimichurri sauce poured over it.

    Grilled Flank Steak With Salsa Verde

    Grilled Flank Steak with Salsa Verde is an easy weeknight meal and great for entertaining. Salsa Verde is also delicious on fish, chicken, eggs and veggies!
    4.89 from 9 votes
    Print Pin Rate Save Saved!
    Course: Main Course
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Marinating Time: 3 hours hours
    Total Time: 3 hours hours 40 minutes minutes
    Servings: 6
    Calories: 409kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    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

    1. Substitute any of the fresh herbs for whatever you like.
    2. This salsa and marinade are great for fish, chicken, or grilled veggies.
    Storage - Keep any leftover steak in a sealed container in the fridge for 3 days. Salsa Verde will keep in a sealed container in the fridge for 5 days. Bring to room temperature and stir before using.  
    Pan Sear - Pan sear in a very hot skillet for 2 to 3 minutes per side or until a meat thermometer registers 125 degrees F for rare, and 130 degrees F for medium rare. Flank steak should not be cooked over medium rare or it will become tough. Transfer to a cutting board, tent with foil, and let rest for 10 minutes before slicing. 

    Nutrition

    Serving: 1serving | Calories: 409kcal | Carbohydrates: 8g | Protein: 35g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 100mg | Sodium: 861mg | Potassium: 45mg | Sugar: 3g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

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    Reader Interactions

    Comments

      4.89 from 9 votes (6 ratings without comment)

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    1. Christie says

      July 27, 2024 at 7:38 pm

      5 stars
      Amazing! We made this for dinner. Perfect summer grill. Love flavours of the salsa verde. Perfectly tangy compliment. Bravo.

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      • Andrea says

        July 28, 2024 at 8:47 am

        I’m so happy you enjoyed it! Thanks for commenting ☺️

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    2. Muir says

      June 27, 2022 at 12:55 pm

      5 stars
      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

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      • Andrea says

        June 27, 2022 at 2:10 pm

        I'm so happy you enjoyed the recipe and had lots of leftovers! That's the best! Thanks for commenting!

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    3. NC says

      May 20, 2022 at 6:59 am

      Just in time for the weekend!
      A new marinade that sounds delicious!

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      • Andrea says

        May 20, 2022 at 7:39 am

        Hope you enjoy it!

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    4. Jackie says

      June 15, 2021 at 7:08 am

      I made this and it was amazing! Thank you Andrea ! 10 out of 10

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    5. Terry-Ann says

      August 02, 2019 at 2:30 pm

      5 stars
      I can’t wait to try this recipe!

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      • Andrea says

        August 02, 2019 at 3:29 pm

        I hope you do! You will love it!Let me know how it goes.

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    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

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