Main meal
Grilled flank steak with salsa verde
Salsa verde is a raw sauce, so it stays sharp against a fatty crust in a way a pan sauce cannot — and it is made in a bowl while the steak rests.
2gnet carbs
27gfat
33gprotein
385kcal
Per serving40 minServes 4
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Ingredients
For the whole dish · serves 4
- Flank steak1¼ lb
- Olive oil2 fl oz
- Capers4 tsp
- Flat-leaf parsleya large bunch
- Fresh minta small handful
- Anchovy filletstwo, chopped to a paste
- Red wine vinegara splash
- Garlic cloveone, crushed
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Cucumbers in sour cream with chives
+4g net · 65 kcal · 20 min · together 6g net, 450 kcal
Method
6 steps · 40 minutes
- Flank and skirt are close enough to swap here without changing anything below, and bavette works too.
- Chop the salsa verde by hand rather than blending it. A processor turns it into a bitter green paste and the point is that the pieces stay separate.
- Add the oil last and stir it in with a spoon, so it stays a loose spooning sauce rather than an emulsion.
- Get the grill or pan properly hot, and give the steak 3 minutes a side for a piece about 3/4 inch thick.
- Rest it for a full 10 minutes. Flank holds a lot of juice and slicing it early loses most of it to the board.
- Slice thinly across the grain and spoon the salsa over at the table rather than in the kitchen.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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