Ingredients
2/3 cup Flat-leaf parsley leaves
1 garlic clove, minced
6 anchovy fillets
2 tablespoons drained capers
1 teaspoon red wine vinegar
1/2 cup extra-virgin olive oil
Flank Steak
Preparation
In a food processor or blender, pulse the parsley, garlic, anchovies, capers and vinegar until coarsely chopped. With the machine on, slowly pour in olive oil and mix until just blended.
Grill or sear flank steak for about 5 -6 minutes per side. Transfer to a cutting board and let stand for 10 minutes. Carve the steak across the grain into thin slices. Serve with the salsa verde.
