Grilled Steak with Herb Salsa Verde

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.

Recipe

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Grilled Steak with Herb Salsa Verde

Prep Time5 minutes mins

Cook Time6 minutes mins

Total Time11 minutes mins

Course: Beef

Keyword: beef, fresh herbs

Servings: 4

Calories:

Author: NicholeL

Ingredients

• 1 ½ lbs flank or skirt steak fat trimmed
• 2 ½ cups fresh herbs chopped (such as parsley, mint, oregano, basil)
• 4 cloves garlic minced
• 2 tablespoon olive oil
• 1 tablespoon lemon zest
• salt and pepper to taste

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Instructions

• 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.

Notes

Source: Bon Appetit

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.