Ingredients for 4 servings:
1. 2 cups loosely packed fresh parsley
2. 3 scallions, coarsely chopped
3. 2 tablespoons capers, drained
4. 1/2 zest and lemon, juice of
5. 2 anchovy fillets
6. 2 garlic cloves, smashed
7. 1/2 teaspoon Dijon mustard
8. 1/3 cup extra virgin olive oil, plus more for grill
9. kosher salt
10. 1 flank steak (about 1 1/2 pounds)
11. fresh ground pepper
12. 2 -3 medium tomatoes
Directions:
1. Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
2. Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
3. Slice the tomatoes and seasone with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.
Enjoy your meal!