Flank Steak with Toasted Almond Salsa Verde
Elevate your next dinner with this flavorful Flank Steak with Toasted Almond Salsa Verde—a perfect fusion of succulent, char-grilled beef and a vibrant, herbaceous topping. This quick and easy recipe features tender flank steak seasoned simply with kosher salt and black pepper, then seared to perfection on a hot grill or cast-iron skillet. The star of the dish is the toasted almond salsa verde, a zesty blend of fresh parsley, basil, lemon zest, capers, and red wine vinegar that’s brightened with a touch of crushed red pepper flakes and the crunch of toasted almonds. Ready in just 25 minutes, this dish is ideal for weeknight meals or as the centerpiece of a weekend gathering. Serve it sliced thinly for effortless presentation and pair it with roasted vegetables or a crisp salad for a complete, crowd-pleasing feast. Perfect for lovers of quick steak recipes with a gourmet twist!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1.5 teaspoons black pepper
- 1 cup (chopped) fresh parsley
- 0.5 cup (chopped) fresh basil
- 0.3 cup (chopped) toasted almonds
- 2 cloves (minced) garlic
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon capers
- 1 tablespoon red wine vinegar
- 0.25 teaspoon crushed red pepper flakes
Instructions
Remove the flank steak from the refrigerator and let it come to room temperature for 30 minutes before cooking.
Rub both sides of the flank steak with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper. Set aside.
Preheat a grill or large cast-iron skillet over medium-high heat until very hot.
While the grill is heating, prepare the toasted almond salsa verde. In a medium bowl, combine the parsley, basil, toasted almonds, garlic, lemon zest, lemon juice, capers, red wine vinegar, crushed red pepper flakes, 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 0.5 teaspoon of black pepper. Mix well and set aside.
Once the grill or skillet is hot, place the flank steak on it. Cook for 4-5 minutes on each side for medium-rare, or continue cooking to your desired doneness.
Remove the steak from the heat and let it rest for 10 minutes to retain its juices.
Slice the flank steak thinly against the grain and arrange on a serving platter.
Spoon the toasted almond salsa verde generously over the sliced steak.
Serve immediately and enjoy!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.5 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
