Grilled Flank Steak with Salsa Verde

• Gluten free
• Paleo

• Meat

  • 1 lb Flank steak

• Produce

  • 2 heads Baby romaine lettuce
  • 3 tbsp Flat-leaf parsley
  • 4 cloves Garlic
  • 1 Garlic clove
  • 2 cups Herbs, Mixed
  • 2 tbsp Oregano, fresh
  • 1 Shallot

• Condiments

  • 2 tbsp Capers
  • 1/4 cup Lemon juice, fresh
  • 1/2 cup Red wine or balsamic vinegar

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 Kosher salt and black pepper
  • 1 tsp Red pepper flakes
  • 1 Salt and ground pepper, Coarse

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1/2 cup Olive oil, Extra Virgin
  • 2 tsp Red wine vinegar

Found on whatsgabycooking.com

Ingredients

• 1 lb Flank Steak
• 1/4 cup olive oil
• 1/2 cup red wine or balsamic vinegar
• 2 cloves garlic, finely chopped
• 3 tablespoons chopped flat leaf parsley
• 2 tablespoons fresh oregano
• 1 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 2 heads of baby romaine lettuce, leaves removed, trimmed and left whole
• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• kosher salt and black pepper
• 2 cups mixed herbs, (basil, parsley, and cilantro)
• 1 garlic clove
• 2 teaspoons red-wine vinegar
• 2 tablespoons capers, rinsed and drained
• 1/2 cup extra-virgin olive oil
• Coarse salt and ground pepper

Directions

• Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
• Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks. Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the flank steak against the grain and serve alongside the salad on a board and with the salsa verde for the steak. Serve immediately.
• Whisk the olive, lemon juice, shallot, garlic, salt and pepper in a large bowl. Add the lettuce leaves and toss to combine
• In a food processor, combine herbs, garlic, and vinegar and capers. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper