Grilled Flank Steak with Salsa Verde

15 mins
15 mins
  • 4 x 250g flank steaks
  • Sea salt flakes
  • Cracked black pepper
  • 30ml olive oil
  • 1 cup Extra Virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 bunch parsley
  • 1 bunch basil
  • 1 clove garlic chopped
  • 2 tablespoons of capers in brine
  • Juice and zest of 1 lemon
  • Sea salt flakes
  • Chilli oil (optional)
  • Salsa Verde: Place parsley, basil, garlic and capers in a food processor and process until finely chopped. With the motor still running add the oil, lemon juice, zest and red wine vinegar. Stop the motor before adding salt and the optional chilli oil. (This will keep for up to 3 days refrigerated in a sealed container.)
  • The Steaks: Pro tip, allow the steaks 20-25 minutes to come to room temp.
  • Season the steaks with oil, salt, and pepper.
  • Place steaks over pre-heated grill bars and cook on either side for 2-3 minutes, time will vary depending on thickness of steaks and the degree in which you want it cooked.
  • Remove from heat and allow to rest for 2-5 minutes.
  • Serve steaks carved against the grain and topped with Salsa Verde.