1 Flat Iron steak
1 cup flat leaf parsley, roughly chopped
2 cloves garlic, minced
2 tbsp capers
1/4 cup oregano (fresh)
1/4 cup fresh mint leaves, roughly chopped
1 lemon, zest & juice
3/4 cup good quality extra virgin olive oil
2 tbsp white wine vinegar
1 tsp pepper
salt to taste
- For the steak – load up a charcoal grill with coals stacked mainly to one side. Pat steak dry with paper towel, and season well on both sides with salt. Once the coals have ashed over and the grill has really heated up, place the steak over direct coals, flipping it every minute or two, until a crust has built. Once you have a reasonable color, transfer steak to the cool side of the grill without coals to finish cooking with indirect heat, until it reaches an internal temperature of 130f (see note 2). Remove and wrap loosely in foil to rest at least 10 minutes.
- For the Salsa Verde: in a small skillet or pan, brown the minced garlic until well toasted to remove any sharp flavor.
- In a food processor (see note 1), combine parsley, oregano, mint, capers, anchovy, lemon zest and juice, browned garlic, salt and pepper. Pulse to combine thoroughly. Once at a fine consistency, slowly add oil and vinegar.
- To serve: remove steak from foil, and slice against the grain in 1/4 inch slices. Arrange on plate and drizzle with the salsa verde, and serve with a bowl of extra salsa on the side.
Note 1: If you don’t have a food processor, you can chop all ingredients for Salsa Verde finely by hand for a more rustic but equally delicious result.
Note 2: To achieve perfectly cooked steak, you need to cook to temperature, and I use and recommend Thermapen for an instant and precise read.