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.
Grilled Steak with Herb Salsa Verde
- 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 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.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
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.