Flank Steak With Salsa Verde

• 2 cups loosely packed fresh parsley
• 3 scallions, coarsely chopped
• 2 tablespoons capers, drained
• 12 zest and lemon, juice of
• 2 anchovy fillets
• 2 garlic cloves, smashed
• 12 teaspoon Dijon mustard
• 13 cup extra virgin olive oil, plus more for grill
• kosher salt
• 1 flank steak (about 1 1/2 pounds)
• fresh ground pepper
• 2 -3 medium tomatoes

1. Make 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.
2. Pour into a bowl and season with salt.
3. Preheat a grill to high or place a grill pan over high heat.
4. Pierce the steak all over with a fork and season with salt and pepper.
5. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once.
6. Transfer to a cutting board and let rest for 5 minutes.
7. Slice the tomatoes and seasone with salt and pepper.
8. Thinly slice the steak against the grain.
9. Serve with the tomatoes and salsa verde.

parsley, scallions, capers, lemon, anchovy, garlic, mustard, extra virgin olive oil, kosher salt, flank steak, fresh ground pepper, tomatoes

Taken from www.food.com/recipe/flank-steak-with-salsa-verde-499265 (may not work)