Seared Flank Steak with Salsa Verde

• 2/3 cup flat-leaf parsley leaves
• 1 garlic clove, minced
• 6 anchovy fillets
• 2 tablespoons drained capers
• 1 teaspoon red wine vinegar
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1 pound flank steak

1. In a food processor or blender, pulse the parsley, garlic, anchovies, capers and vinegar until coarsely chopped.
2. With the machine on, slowly pour in 1/2 cup of the oil and mix just until blended.
3. In a large nonstick skillet, heat the remaining 1 tablespoon of oil until almost smoking.
4. Season the steak and add it to the skillet.
5. Cook the steak over moderately high heat until well seared outside and still pink inside, 5 to 6 minutes per side for medium rare.
6. Transfer to a cutting board and let stand for 5 minutes.
7. Carve the steak across the grain into thin slices.
8. Serve with the salsa verde.

flatleaf parsley, garlic, anchovy, capers, red wine vinegar, extravirgin olive oil

Taken from www.foodandwine.com/recipes/seared-flank-steak-with-salsa-verde (may not work)