Grilled Steak with Salsa Verde Sauce

note: the steak is best when allowed to marinate overnight

1 flank steak, about 1½ to 2 pounds

for the marinade:

2 tablespoons extra virgin olive oil

¼ cup balsamic vinegar

⅛ cup soy sauce

1 clove garlic, minced or 1/8 teaspoon garlic powder

⅛ teaspoon onion powder

¼ cup dry sherry

Place all ingredients in a gallon size ziplock bag. Add steak and close ziplock, expelling as much air as you can. Refrigerate steak and let it marinate overnight if you can.

for the salsa verde:

makes about ½ cup

1 cup packed flat leaf parsley

2 anchovy filets

2 tablespoon capers packed in salt, rinsed

1 garlic clove

⅓ cup extra virgin olive oil

1 teaspoon red wine vinegar *

Place all ingredients in a food processor and process until smooth.

(*you can substitute the zest of 1 lemon for the red wine vinegar if using the salsa verde for fish)

Let the steak sit out at room temperature for about a half hour before grilling. Grill the steak until medium rare, about 8 minutes per side, depending on the thickness. Season generously with salt and pepper. Slice and serve with the salsa verde sauce.

The Italian Dish

theitaliandishblog.com