Grilled Flank Steak with Vegetables and Salsa Verde

Name: Grilled Flank Steak with Vegetables and Salsa Verde
Yield: Serves 4
Ingredients: 2 , zucchini, sliced lengthwise into ¾-inch-thick planks; 1 pound, eggplant, sliced lengthwise into ¾-inch-thick planks; 5 tablespoons, extra-virgin olive oil, divided; 1⅛ teaspoons, table salt, divided; 1 teaspoon, pepper, divided; 1 (1½-pound), flank steak, trimmed; 1½ cups, fresh parsley leaves; ½ cup, fresh mint leaves; 1½ tablespoons, white wine vinegar; 1 tablespoon, capers, rinsed; 1 tablespoon, water; 2 , anchovy fillets, rinsed and patted dry; 1 , garlic clove, minced

2 comments

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES4

Grilled Flank Steak with Vegetables and Salsa Verde

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

WHY THIS RECIPE WORKS

We paired our flank steak with a pungent, easy-to-make Italian salsa verde chock-full of straight-from-the-garden flavor. The sauce elevated the simple char-grilled steak and added a welcome freshness. For the vegetables, we chose a combina...

This is a members' feature.