Grilled Flank Steak with Vegetables and Salsa Verde
By America's Test KitchenPublished on July 20, 2021
Yield
Serves 4
Ingredients
2 zucchini, sliced lengthwise into ¾-inch-thick planks1 pound eggplant, sliced lengthwise into ¾-inch-thick planks5 tablespoons extra-virgin olive oil, divided1⅛ teaspoons table salt, divided1 teaspoon pepper, divided1 (1½-pound) flank steak, trimmed1½ cups fresh parsley leaves ½ cup fresh mint leaves 1½ tablespoons white wine vinegar 1 tablespoon capers, rinsed1 tablespoon water 2 anchovy fillets, rinsed and patted dry1 garlic clove, minced
Before You Begin
We prefer our steaks cooked to medium-rare.
Instructions
- Brush zucchini and eggplant with 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
- Pat steak dry with paper towels, and sprinkle with ½ teaspoon salt and remaining ¾ teaspoon pepper.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Place steak and vegetables on grill. Cover and cook, flipping steak and turning vegetables as needed, until steak is well browned and registers 120 to 125 degrees (for medium-rare) and vegetables are slightly charred and tender, 7 to 12 minutes. Transfer steak and vegetables to carving board as they finish cooking, tent with aluminum foil, and let rest.
- While steak rests, pulse parsley, mint, vinegar, capers, water, anchovies, garlic, remaining ¼ cup oil, and remaining ⅛ teaspoon salt in food processor until finely chopped, about 15 pulses, scraping down sides of bowl as needed. Transfer to bowl.
- Cut zucchini and eggplant into 2-inch pieces. Arrange vegetables on serving platter and season with salt and pepper to taste. Slice steak thin against grain and arrange on serving platter with vegetables. Drizzle steak with ¼ cup salsa verde. Serve, passing remaining salsa verde separately.
Yield
Serves 4Ingredients
2 zucchini, sliced lengthwise into ¾-inch-thick planks
1 pound eggplant, sliced lengthwise into ¾-inch-thick planks
5 tablespoons extra-virgin olive oil, divided
1⅛ teaspoons table salt, divided
1 teaspoon pepper, divided
1 (1½-pound) flank steak, trimmed
1½ cups fresh parsley leaves
½ cup fresh mint leaves
1½ tablespoons white wine vinegar
1 tablespoon capers, rinsed
1 tablespoon water
2 anchovy fillets, rinsed and patted dry
1 garlic clove, minced
Ingredients
2 zucchini, sliced lengthwise into ¾-inch-thick planks
1 pound eggplant, sliced lengthwise into ¾-inch-thick planks
5 tablespoons extra-virgin olive oil, divided
1⅛ teaspoons table salt, divided
1 teaspoon pepper, divided
1 (1½-pound) flank steak, trimmed
1½ cups fresh parsley leaves
½ cup fresh mint leaves
1½ tablespoons white wine vinegar
1 tablespoon capers, rinsed
1 tablespoon water
2 anchovy fillets, rinsed and patted dry
1 garlic clove, minced
Ingredients
2 zucchini, sliced lengthwise into ¾-inch-thick planks
1 pound eggplant, sliced lengthwise into ¾-inch-thick planks
5 tablespoons extra-virgin olive oil, divided
1⅛ teaspoons table salt, divided
1 teaspoon pepper, divided
1 (1½-pound) flank steak, trimmed
1½ cups fresh parsley leaves
½ cup fresh mint leaves
1½ tablespoons white wine vinegar
1 tablespoon capers, rinsed
1 tablespoon water
2 anchovy fillets, rinsed and patted dry
1 garlic clove, minced
Why This Recipe Works
We paired our flank steak with a pungent, easy-to-make Italian salsa verde chock-full of straight-from-the-garden flavor. The sauce elevated the simple char-grilled steak and added a welcome freshness. For the vegetables, we chose a combination of fresh zucchini and earthy eggplant, which perfectly complemented the Italian flavors of the sauce. These hearty summer vegetables were also a perfect match for the high heat of the grill. Slicing flank steak against the grain before serving (that is, perpendicular to the orientation of the muscle fibers) makes this relatively tough cut much more tender.
Before You Begin
We prefer our steaks cooked to medium-rare.
Instructions
- Brush zucchini and eggplant with 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
- Pat steak dry with paper towels, and sprinkle with ½ teaspoon salt and remaining ¾ teaspoon pepper.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Place steak and vegetables on grill. Cover and cook, flipping steak and turning vegetables as needed, until steak is well browned and registers 120 to 125 degrees (for medium-rare) and vegetables are slightly charred and tender, 7 to 12 minutes. Transfer steak and vegetables to carving board as they finish cooking, tent with aluminum foil, and let rest.
- While steak rests, pulse parsley, mint, vinegar, capers, water, anchovies, garlic, remaining ¼ cup oil, and remaining ⅛ teaspoon salt in food processor until finely chopped, about 15 pulses, scraping down sides of bowl as needed. Transfer to bowl.
- Cut zucchini and eggplant into 2-inch pieces. Arrange vegetables on serving platter and season with salt and pepper to taste. Slice steak thin against grain and arrange on serving platter with vegetables. Drizzle steak with ¼ cup salsa verde. Serve, passing remaining salsa verde separately.
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