Flank Steak With Green Sauce

• 2 1/2 pounds flank steak
• Salt
• 2 cups packed flat-leaf parsley leaves
• 1 cup packed basil leaves
• 1 garlic clove
• 2 teaspoons capers
• 2 anchovy fillets
• Pinches Piment d'Espelette or red pepper flakes
• 1/2 to 3/4 cups olive oil
• Juice of one lemon
• 2 lemons, cut into wedges

1. Generously season the steak and let it sit at room temperature for 30 minutes. Meanwhile, put the parsley, basil, garlic, capers, anchovies and Piment d'Espelette in a food processor or blender (a blender will produce a smoother sauce; I prefer a coarser sauce-either is fine. Go your own way!). Add a pinch of salt. Pulse the mixture until the leaves are broken down. With the machine running, begin adding the oil in a slow steady stream. If you like a dense green sauce, 1/2 cup of oil will do-if you want it to be looser, then keep adding oil. Add half the lemon juice and taste. Add more lemon, salt, or Piment d'Espelette to taste-I like the sauce to have a spark of heat but not be hot.
2. Set an oven rack 4 to 5 inches from the broiler flame, then heat the broiler. I like to broil the steak in a cast-iron pan, but you can use a baking sheet or broiler pan-whatever you have. Broil the steak for 3 minutes per side for medium rare (if your broiler is weak you may need 4 minutes per side). Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain. Serve on a big platter, passing a bowl of lemon wedges and a bowl with the green sauce.

flank steak, salt, parsley, basil, garlic, capers, anchovy, piment despelette, olive oil, lemon, lemons

Taken from food52.com/recipes/35763-flank-steak-with-green-sauce (may not work)