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
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
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