Sooner or later it’s going to cool off a bit around here. It’s been really, really hot here and of course I wanted to cook out today, but the thunderstorms we had here put an end to those hopes for today. I will still provide the recipe I had planned to cook today, which was flank steak with salsa verde (it was still too hot to cook tonight and since it was Sean’s last day of school before summer break we let him decide on a meal and he picked Chinese food, so that’s what we had). I still plan to make it, and when I do I will add a picture to this post. It seems like a pretty simple recipe that shouldn’t take long to make at all and it sounds delicious.

Flank Steak with Salsa Verde

2 cups loosely packed fresh parsley

3 scallions, coarsely chopped

2 tablespoons capers, drained

Zest and juice of 1/2 lemon

2 anchovy fillets

2 cloves of garlic, smashed

1/2 teaspoon Dijon mustard

1/3 cup extra-virgin olive oil, plus more for the grill

Salt

1 flank steak (about 1 1/2 pounds)

Freshly ground pepper

For the salsa verde, pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt. Preheat the grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or the grill pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let the steak rest for 5 minutes.

Thinly slice the steak against the grain and serve with the salsa verde.

It can’t much easier than that. I plan to serve this with a tomato salad. I am going to slice some tomatoes, lightly season them with salt and pepper and pour a little extra-virgin olive oil on them. I may add some sliced avocado and some black olives to it as well. if you like, you could also add some sliced fresh mozzarella or feta cheese to round it out. This steak would also go well with some grilled asparagus or even some foil  potato packets if you are grilling.

Just a quick recipe today. I am trying to plan the menu out for next week. Now that school is over and Sean will be home I want to try to get back to our menu planning. I am planning to use stuff out of our freezer all week next week, since the freezer is packed with food, so we’ll see what I can come up with. Until next time, enjoy your evening and enjoy your meal!