Flank Steak With Salsa Verde Recipes
FLANK STEAK WITH CILANTRO SALSA VERDE
Even though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 571mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
FLANK STEAK WITH TOASTED ALMOND SALSA VERDE
This may be a Spanish inspired dish, but the flavors are classic Napa Valley! So fresh, so delicious, I hope you'll give it try!
Provided by Vylet Chef
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
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!
Nutrition Facts : Calories 824.9, Fat 63.1, SaturatedFat 13.6, Cholesterol 154.5, Sodium 2127.6, Carbohydrate 13.1, Fiber 5.6, Sugar 2.7, Protein 54.1
FLANK STEAK WITH SALSA VERDE
Make and share this Flank Steak With Salsa Verde recipe from Food.com.
Provided by ElizabethKnicely
Categories Steak
Time 30m
Yield 4 serving(s)
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 seasone with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.
Nutrition Facts : Calories 276.9, Fat 22.8, SaturatedFat 4.3, Cholesterol 36, Sodium 257.5, Carbohydrate 6.3, Fiber 2.2, Sugar 2.3, Protein 13.2
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- Place the flank steak in a dish large enough to hold it and the marinade or put in a large resealable plastic bag. Pour half of the marinade over the steak and flip it around so all sides are covered. Or pour into the bag, seal and swish it around. Cover and refrigerate for at least 3 hours or overnight.
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- Place on the hot grill and cook for approximately 5-6 minutes per side or until a thermometer reaches 130-135°F for medium rare or 120-125°F for rare. Remove from grill, loosely cover with foil and let rest for 10 minutes.
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