Friday's are for flank steak + salsa verde... but not just any steak and salsa. As always, take the time to invest in what you digest, choose your produce wisely.
Get the recipe below.
- 1 tbsp truffle oil
- 1 flank steak (1 1/2 to 2 lbs.)
- 3 tbsp butter
- 1 garlic clove (smear)
- 3 sprigs of thyme
- 1 tsp Spanish Smoked Paprika
- 1 tsp cumin
- Pinch of Fleur de Sel Sea Salt
For the salsa verde
- 1 cup coriander leaves, roughly chopped
- 1 cup Italian parsley leaves, roughly chopped
- 1 tbsp dijon mustard
- ½ garlic clove
- ½ red onion, chopped
- 1 Fresno Pepper or jalapeno, minced + stem removed
- ½ cup almonds, chopped
- 1 anchovy fillet (optional)
- 1 ½ tbsp lemon juice
- 1 ½ tbsp olive oil
- 1 ½ tbsp truffle oil
- Pinch of granulated sugar
- Pinch of sea salt
Preheat oven 350°F. Finely chop and smear garlic clove. Set aside.
Rub truffle oil, Spanish smoked paprika, cumin and a pinch of salt onto both sides of the steak, and add to a oven-safe pan over medium to high heat. Caramelize for 2 minutes on each side before placing in the oven for 10-14 minutes.
For the salsa verde, add all ingredients to a small chopper and blitz until combined. Set aside.
Remove steak from the oven and place back onto the stove top over medium to high heat. Add butter, garlic, thyme and baste + cook until butter has melted. Remove from the pan and allow steak to rest for 5-10 minutes.
Plate It Sexy
To serve, spread some of the salsa verde onto the bottom of a plate. Slice flank steak on a bias. Did you get that... on a bias this is important, hunni and place on top. Sprinkle steak with Fleur de Sel sea salt. Drizzle with more salsa verde and place a parsley sprig on top to finish.
Serve with something that would also benefit from a hit of garlic, such as spinach or mashed potatoes. Yummy!