Sheet Pan Flank Steak with Salsa Verde

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