Flank Steak with Salsa Verde

Ingredients

• 2 fillet anchovy 
• 2 tablespoons capers drained
• 0.5 teaspoon dijon mustard 
• 1.5 pounds flank steak 
• 2 cups parsley fresh loosely packed
• 2 cloves garlic smashed
• 0.5  juice of lemon 
• 4 servings kosher salt 
• 0.3 cup olive oil extra-virgin plus more for the grill
• 4 servings pepper freshly ground
• 3  scallions coarsely chopped
• 2 medium tomatoes 

Equipment

• food processor
• bowl
• frying pan
• grill
• grill pan
• cutting board

Directions

1. 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.
2. Pour into a bowl and season with salt.
3. 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.
4. Transfer to a cutting board and let rest for 5 minutes.
5. Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain.
6. Serve with the tomatoes and salsa verde.
7. Photograph by Antonis Achilleos