Just made this last night! So good!
*This recipe comes from the magazine CookingLight March 2018, pg 116.
Sheet Pan
Flank Steak with Salsa Verde
Active: 10 min.
Total: 20 min.
Italian salsa verde, a combo olive oil, parsley, capers, and
crushed red pepper, perks up this simple main. Serve with roasted potatoes or
brown rice to complete the meal.
1 lb flank
steak, trimmed
1 tsp.
Kosher salt, divided
¾ tsp.
Black pepper, divided
6 Tbsp.
Extra virgin olive oil, divided
1 lb.
Broccoli heads, cut into florets with stem attached
1 medium
red onion, cut into wedges
¼ cup
chopped fresh flat-leaf parsley
3 Tbsp. red
wine vinegar
1 ½ Tbsp.
chopped fresh oregano
1 Tbsp.
capers, chopped
¼ tsp.
Crushed red pepper
1. Preheat
broiler with oven rack in top position. Place a rimmed baking sheet in oven (do
not remove pan while oven preheats).
2. Sprinkle
steak with ½ teaspoon salt and ½ teaspoon black pepper. Carefully remove an
from oven; add 1 tablespoon oil to pan, tilting pan to coat. Add steak to pan;
broil 5 minutes. Remove pan from oven; turn steak over. Add 1 tablespoon oil to
pan around steak. Arrange broccoli and onion evenly around steak; sprinkle
vegetables with ¼ teaspoon salt and remaining black pepper. Return pan to oven;
broil until thermometer inserted in steak registers 140°, about 5 minutes.
Place steak on cutting board. Continue to broil vegetables until tender and
lightly charred, about 5 minutes.
3. Whisk
together remaining ¼ teaspoon salt, remaining ¼ oil, parsley, vinegar, oregano,
capers, and red pepper in a bowl. Cut steak against the grain into thin slices.
Spoon parsley mixture evenly over steak. Serve with vegetable mixture.
Serves 4 (serving size: 3 oz steak and about 1 ½ cups vegetables) Calories 406; Fat 27g (sat 5g, unsat 21g); Protien
28g; Carb 11g; Fiber 4g; Sugar 3g
(added sugar 0g); Sodium 635mg; Calc 10%DV; Potasium 23% DV
