Best Flank Steak Tartare With Carrot Top Salsa Verde Recipes

Salsa Verde for Steak image

Provided by Rachael Ray : Food Network

Time 10m

Yield about 1 cup

Number Of Ingredients 13

1 cup loosely packed fresh flat parsley (a fat handful)
1/2 cup fresh mint
About 1/2 cup EVOO
1/4 cup fresh oregano or thyme leaves
3 to 4 tablespoons drained capers in brine
2 tablespoons wine vinegar
About 2 teaspoons Worcestershire sauce
About 1 teaspoon of hot sauce or chile paste
2 cloves garlic
2 scallions or shallot, trimmed and coarsely chopped
1 small fresh red or green chile pepper (red finger, jalapeno, serrano, etc.)
Juice of 1/2 lemon
Salt and pepper OR A couple of anchovy fillets to replace the salt

Steps:

Combine all ingredients in food processor and pulse-process into finely chopped condiment. Serve over sliced steak.

Flank Steak with Salsa Verde image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 cups loosely packed fresh parsley
3 scallions, coarsely chopped
2 tablespoons capers, drained
Zest and juice of 1/2 lemon
2 anchovy fillets
2 cloves garlic, smashed
1/2 teaspoon dijon mustard
1/3 cup extra-virgin olive oil, plus more for the grill
Kosher salt
1 flank steak (about 1 1/2 pounds)
Freshly ground pepper
2 or 3 medium tomatoes

Steps:

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.
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.
Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.