Flank Steak With Toasted Almond Salsa Verde Recipes

FLANK STEAK WITH SALSA VERDE

Steps:

• Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
• Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
• Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

PAN-SEARED STEAK WITH SALSA VERDE

Steps:

• For the salsa verde: In a small bowl, mix together parsley, capers, shallot, vinegar, mustard, and 1 tablespoon water; season with salt and pepper.
• For the steak: In a small skillet, heat 2 teaspoons of the oil over medium-high. Season steak generously with salt and pepper. Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. Remove steak from pan; let rest 5 minutes. Serve with sauce.
• For the green beans: Meanwhile, in a small saucepan, bring 1 inch salted water to boil over high heat. Add green beans; cover. Cook until crisp-tender, about 5 minutes. Drain beans, place on a plate, and drizzle with remaining teaspoon oil. Season with salt and pepper.

SKIRT STEAK WITH SALSA VERDE SALAD

Steps:

• If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
• Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
• In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
• Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
• While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.

STEAK SANDWICH WITH SALSA VERDE

Steps:

• Preheat the broiler to high.
• Heat a large stainless steel or cast-iron skillet or griddle over medium-high heat. Sprinkle one side of the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons of the oil to the hot pan and heat. Add the steak seasoned-side down and sprinkle the other side with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until the steak reaches an internal temperature of 130 to 135 degrees F, about 7 minutes per side; the steak will keep cooking as it rests. Let it rest for 7 to 10 minutes.
• While the steak is resting, add the mint, parsley, capers, vinegar and anchovies to a food processor (or chop and add to a bowl). Pulse until finely chopped. Add the lemon juice and remaining oil and pulse until combined. Season with salt and pepper. Put the salsa into a bowl.
• Slice steak into thin strips, about 1/4-inch thick.
• Layer the grated cheese on the cut sides of the bread loaves. Broil until melted and bubbly.
• Evenly layer the steak, salsa verde and arugula on the bread. Serve immediately.

FLANK STEAK WITH CILANTRO SALSA VERDE

Steps:

• Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-9 minutes per side. Let stand 5 minutes., Meanwhile, process salsa and cilantro in a food processor until blended. Slice steak thinly across the grain; serve with salsa mixture, avocado and tomato.

FLANK STEAK WITH SALSA VERDE

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim the steak of any surface fat. Place the steak in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 2 to 4 hours, turning occasionally.TO MAKE THE SALSA: Brush or spray both sides of the onion slices with olive oil. Remove and discard the tomatillo husks and stems rinse the tomatillos under water. Grill the onion slices, tomatillos, and jalapeno over Direct Medium heat until well marked and tender, turning once halfway through grilling time. The onion slices will take 8 to 10 minutes, the tomatillos 6 to 8 minutes, the jalapeno 5 to 6 minutes. Place the vegetables and the remaining salsa ingredients in a food processor and pulse several times just until you have a chunky salsa.Remove the steak from the bag and discard the marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.Season the steak with salt and grill over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Cut across the grain into thin diagonal slices. Serve warm with the salsa.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

FLANK STEAK WITH SALSA VERDE

Steps:

• Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
• Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
• Slice the tomatoes and seasone with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

FLANK STEAK WITH TOASTED ALMOND SALSA VERDE

Steps:

• Prepare the rub for the steak by placing the oil in a bowl and whisking in the paprika and garlic to form a paste. Season the steak with the salt and pepper. Coat with the rub and refrigerate for 30 minutes minimum or up to 24 hours.
• For the salsa. add all the ingredients, except the arugula and olive oil in a food processor and process. Pour the olive oil in to running machine and process till a little bit coarse. Set aside.
• Remove the steak from the rub and remove any little bits that might burn while grilling. Preheat the grill and and let the steak rest and take the chill off before grilling. Place the steak on indirect heat on the grill and cook about 10 minutes. Give the meat a half turn and let cook another 3 to 5 minutes. Flip the steak over and cook about 8-10 minutes. Remove from grill and cover with a sheet of foil and let the steak rest for about 8 minutes. Slice and enjoy!