Steak Sandwich With Salsa Verde Recipes
FLANK STEAK WITH SALSA VERDE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
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- Preheat the oven to 450F. Place the steak in the freezer for 10 minutes. (This firms it up a bit to make it easier to slice.)
- Remove the husks from the tomatillos and clean, and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast until the tomatillos are charred, about 20 minutes.
- Meanwhile, heat the 3 tablespoons of the vegetable oil in a cast iron skillet over medium-high heat. Add the onion, garlic, cumin, coriander and oregano. Saute until the onions are tender, about 10 minutes. Add the beef broth and cook until it has reduced by half.
- Place the roasted tomatillos in a food processor. Add the green chiles, cilantro and honey. Puree. Add to the onion mixture in the skillet and reduce the heat to a simmer.
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- To prepare the salsa verde; put the garlic, herbs, capers, if used, and lemon juice into blender with 2tablespoons olive oil. Blend together until coarsely chopped. Season. Heat the remaining oil in a pan and cook the steaks for 2-4 minutes on each side. Lay the steaks over the salad and top with the remaining bread.
- Spread the salsa verde evenly over the bread and garnish with the cucumber and tomato slices.
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