A spicy and juicy beef favourite from Victoria's Catalano Restaurant & Cicchetti Bar.
4 8 oz portions beef flank steak
1/4 cup extra-virgin olive oil
1 tbsp each: chopped sage, rosemary, thyme
2 cloves garlic, sliced
1 cup flat-leaf parsley leaves, lightly packed
1/2 cup mint leaves, lightly packed
1 clove garlic, blanched, drained
2 tbsp capers, rinsed
3 anchovy fillets, patted dry
1/2 cup extra-virgin olive oil
Lemon juice, salt, pepper, to taste
Step 1: To marinate steaks, place beef, oil, herbs and garlic in a freezer bag. Press out air and seal. Refrigerate overnight.
Step 2: To make salsa verde, place all ingredients in a blender. Blend until finely chopped. Transfer to container. Let stand 30 minutes.
Step 3: Preheat grill to high. Remove steaks from marinade. Season with salt and pepper. Grill steaks until medium-rare, 3 - 4 minutes per side. Transfer to serving platter. Rest 5 minutes.
Step 4: Thickly slice steaks on a bias and against the grain. Drizzle with sauce.
For a warm-weather beef recipe, try this summer steak salad recipe.