Flank Steak With Salsa Verde Recipes

GRILLED FLANK STEAK WITH SALSA CRUDA

Steps:

• Prepare the grill and let it burn down to medium coals. Core the tomatoes and cut an X through the skin on the bottom of each.
• In a bowl, toss the tomatoes, onion, bell pepper, and chiles with 1 to 2 tablespoons of the olive oil; season with salt and pepper. Secure the chilies with metal or soaked wooden skewers so they won't fall through the grill grate. Place the tomatoes on the grill, X-side down and away from direct heat, with the other vegetables. Cover the grill and cook, turning the onions, bell pepper and chiles to char evenly all over, until the tomatoes have softened but are still firm enough to stand on their own and the onions, bell pepper and chilies are blistered, about 15 minutes. Put the pepper and chiles in a bowl and cover to steam and loosen the skins. Let the tomatoes cool to room temperature. In a large, shallow bowl, combine 4 tablespoons olive oil, garlic, vinegar, oregano. Season with salt and pepper, to taste. Set aside.
• Peel the grilled vegetables. Cut the tomatoes in half horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the onions and tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices. Seed and chop the chiles. Cut the bell pepper into small dice. Mash the chiles and taste to determine their heat.
• Add all vegetables with garlic olive oil mixture. Mix well before topping pasta or flank steak.
• Season the flank steak with salt, pepper, and brush with 1 tablespoon of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat (to cook indoors try a cast iron, skillet or bistecca pan). A minute before removing steak from the heat, top with oregano and Gorgonzola. Transfer to a cutting board, drizzle with another 1 tablespoon olive oil, and crumble the remaining 1/2 teaspoon oregano over the top. Let rest for about 5 minutes.
• Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within.
• Carve the meat on the diagonal into thin slices and arrange on a platter or plates, on top of crusty bread. Top with about 1/4 cup of the Salsa Cruda, per slice of bread drizzled over each portion. Serve immediately.

SKIRT STEAK WITH SALSA VERDE SALAD

Steps:

• If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
• Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
• In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
• Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
• While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.

FLANK STEAK WITH CILANTRO SALSA VERDE

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.

SALSA VERDE FOR STEAK

Steps:

• Combine all ingredients in food processor and pulse-process into finely chopped condiment. Serve over sliced steak.