Recipe: Grilled Flank Steak with Salsa Verde

Jillian Burne recipe Grilled Flank Steak with Salsa Verde

Grilled Flank Steak with Salsa Verde
Serves 2

If you make extra flank steak you will have some left over for the Japanese Salad.


  • 1 pound grass-fed flank steak
The Marinade:

  • ¾ cup extra-virgin olive oil
  • 2 Tbsp. lemon juice
  • 4 cloves garlic, minced
  • 2 Tbsp. rosemary, minced
  • 2 Tbsp. fresh thyme
  • 4 Tbsp. Italian parsley, chopped
  • ½ tsp. each sea salt and freshly ground pepper
Salsa Verde:

  • 1 tsp. fresh oregano leaves
  • ¼ cup mint leaves, chopped
  • 1 cup Italian parsley leaves
  • ¾ cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 tsp. anchovy, chopped
  • ½ lemon, juiced
  • Freshly ground black pepper

For the marinade:
Whisk together the ingredients in a bowl. Pour the marinade into a large glass baking dish. Place the steak in the marinade and then flip it over coating both sides.

Cover with plastic wrap and refrigerate for 3-4 hours.

Turn the steak over once or twice while marinating.

For the salsa verde:
Using a mortar and pestle, pound the herbs to a paste. You may have to do this in a couple of batches.

Work some of the olive oil into the herbs then transfer the mixture to a bowl.

Put the garlic and anchovy into the mortar and pound them to a paste.

Add this to the herb mixture.

Add the remaining olive oil, lemon juice and pepper.

Taste for seasoning.

Enjoy it!

Recipes created in collaboration with Pauli Halstead author of Primal Cuisine.

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