Balsamic-Marinated Flank Steak with Salsa Verde

When we visited my parents at the beginning of the summer, they grilled flank steak for us. The steak was so good that I wanted to try it at home. Since I didn't have all of the ingredients for making my mom's recipe, I decided to try this one that uses balsamic vinegar. Wow. This recipe is definitely a keeper. The flank steak turned out so tender and flavorful, and the salsa verde made it taste even better. (In case you were wondering, the salsa verde is the funny looking green stuff in the picture.) The capers are essential to the flavor of the salsa verde, so be sure to get some at the supermarket.

Balsamic-Marinated Flank Steak with Salsa Verde
serves 4 to 6 adults

Ingredients for the steak:

• 1 1/2 lb. to 2 lb. flank steak (A 1 1/2-lb. steak was enough for 4 adults. A 2-lb. steak would be enough for 6 adults.)
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 medium cloves garlic, minced (about 1 tsp.)
  
• 5 sprigs of thyme or rosemary, chopped
  
• kosher salt and black pepper
  

Ingredients for the salsa verde:

• 2 small finely chopped shallots, or 1/4 cup finely chopped yellow onion
• 6 cornichons, chopped, or 2 small pickles, chopped
• 2 Tbsp. capers, drained. Look for a jar that does not contain citric acid.
  
• 1/2 cup coarsely chopped flat-leaf parsley
• 1/4 cup packed basil leaves
• 1/2 cup packed cilantro leaves
• 1 Tbsp. red wine vinegar
• 3 Tbsp. extra-virgin olive oil
• zest of 1 lemon
• sea salt and black pepper to taste

Instructions:

Cut any excess fat off of the flank steak. In a small bowl combine the olive oil, balsamic vinegar, garlic and chopped herbs. Place the flank steak in a gallon-size Zip-loc bag and pour the marinade into the bag as well. Seal the bag, rub the marinade into the steak, and then place the bag in the refrigerator to marinate for 4-5 hours, or up to 24 hours.

For the salsa verde, combine all of the salsa ingredients in a food chopper or processor and pulse until it is smooth or reaches your desired consistency. Serve by letting people spoon some of the salsa over their steak.

When you are ready to grill the steak, remove it from the bag. Sprinkle the steak on both sides with salt and pepper. Grill the steak for 4-6 minutes on one side and 3-4 minutes on the second side. Then let the steak rest on a plate tented with aluminum foil for 10 minutes before cutting it into thin strips against the grain.