July 11, 2012 by blackbirdideas
*Wow! I got my most views EVER yesterday! Thank you thank you thank you!
I am putting off going to the gym… in a bad way. I tried to find other things to do (mow the yard? It rained last night. Clean the house? Did that yesterday) but all signs keep pointing towards L.A. Fitness. Uh…. fine. I’ll go. After this.
I was hankering for some steak the other night and it was grocery day so I went ahead and picked me up a little flank steak. I have been seriously, and exclusively, dating The Best Steak Marinade Ever for a couple months now. I love it… don’t get me wrong. But I needed to step out and see a new type of sauce, even if it was just for the night. Enter:
With ingredients like dijon, anchovies, lemon, capers, and garlic, I knew I would love it. You can’t go wrong with any of those ingredients in my book. With the addition of parsley and olive oil I knew that I would cherish this dish for a long time to come.
Its a very easy recipe (easy easy easy easy). You throw all of the ingredients into the food processor (or if you do not have one, you minced up everything super fine and then squeeze in the lemon juice and mix, then drizzle in the olive oil and mix).
There are all my pals! I I had a jar of colosal capers, which I hadn’t found a use for yet until this dish. They went perfectly.
Then pulse the ingredients until they are all combined but still slightly chunky.
I made the sauce a few hours before I was going to start cooking. Putting it in the fridge let the flavors come together until I was ready to use it. It was also getting to know my thawing out pizza dough balls next to it.
Now the easy part (its all been pretty easy though now hasn’t it?). When I made the salsa verde a few hours before dinner time, I also marinaded my flank steak in salt, pepper, lemon juice, olive oil, and garlic. You don’t have to do this step, you could just salt and pepper and olive oil the flank steak before grilling. Just let it come to room temperature before placing it on the grill.
I grilled (on a gas grill) the flank steak on high for about 4 to 5 minutes per side. Let it rest five minutes on the counter. Then sliced it diagonally.
Yum. Four or five minutes will get you the perfect medium on the ends and medium rare in the middle. I like the ends, John likes the middle. It works out.
Lastly plate the slices of steak and top with the salsa verde! Jeez this is an easy dish. I served mine with rice and a salad.
I love an easy summer meal and this is one that I know I will be making again. Not your style? Give The Best Steak Marinade Ever a try! Its to die for.
Ok. I am going to the gym. I am going to the gym. I need to keep repeating that to myself.
New to Blackbird Ideas? Here is what I was up to:
One year ago: What to do/Where to go Key West Version