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