Not too long ago we had a one-day break from the oppressive humidity and immediately took advantage of it by using the grills outside of the apartment. While I do really appreciate how close they are, it really makes me dislike living on the third floor. There’s just something about hauling a bag of charcoal, your food, tongs and various other items down three flights of steps and then back up three flights of steps that just makes it less appealing. Or I guess you could say we are definitely working for our dinner.
My herbs have been touch and go this summer. I think part of it is because I’m growing them indoors. Last year I had absolutely no issues with them at all and couldn’t believe the amounts they were producing. Now I just have extremely finicky herbs that look great one week and look half dead the next. Its quite annoying to say the least. But this was a particularly good week for them so I decided to use a bunch of them up for this recipe.Print
Grilled Steak with Herb Salsa Verde
- Prep Time: 5 mins
- Cook Time: 6 mins
- Total Time: 11 mins
- Yield: 4 1x
- Category: Beef
- Method: Grilling
- 1 1/2 lbs flank or skirt steak, fat trimmed
- 2 1/2 cups fresh herbs, chopped (such as parsley, mint, oregano, basil)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lemon zest
- salt and pepper, to taste
- In a small bowl, combine the fresh herbs, garlic, olive oil and lemon zest. Refrigerate until ready to use.
- Preheat a grill to medium high heat.
- Season the steaks with salt and pepper and grill for 2-3 minutes on each side for medium-rare. Remove steaks from the grill and let rest for at least 5 minutes.
- Slice the steaks against the grain and top with the fresh salsa verde. Season with additional salt and pepper to taste.
Source: Bon Appetit
Keywords: beef, fresh herbs
I wasn’t sure how this was going to taste, but I really enjoyed the light and fresh flavors of the herbs mixed with the lemon zest. I served this with grilled potatoes and corn on the cob.