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a sliced grilled flank steak with chimichurri sauce poured over it.
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4.91 from 11 votes

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!
Prep Time20 minutes
Cook Time20 minutes
Marinating Time3 hours
Total Time3 hours 40 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 409kcal
Author: Andrea Mut

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