Flank Steak with Toasted Almond Salsa Verde

Elevate your next dinner with this flavorful Flank Steak with Toasted Almond Salsa Verde—a perfect fusion of succulent, char-grilled beef and a vibrant, herbaceous topping. This quick and easy recipe features tender flank steak seasoned simply with kosher salt and black pepper, then seared to perfection on a hot grill or cast-iron skillet. The star of the dish is the toasted almond salsa verde, a zesty blend of fresh parsley, basil, lemon zest, capers, and red wine vinegar that’s brightened with a touch of crushed red pepper flakes and the crunch of toasted almonds. Ready in just 25 minutes, this dish is ideal for weeknight meals or as the centerpiece of a weekend gathering. Serve it sliced thinly for effortless presentation and pair it with roasted vegetables or a crisp salad for a complete, crowd-pleasing feast. Perfect for lovers of quick steak recipes with a gourmet twist!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 pound flank steak
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 1.5 teaspoons black pepper
• 1 cup (chopped) fresh parsley
• 0.5 cup (chopped) fresh basil
• 0.3 cup (chopped) toasted almonds
• 2 cloves (minced) garlic
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon capers
• 1 tablespoon red wine vinegar
• 0.25 teaspoon crushed red pepper flakes

Directions

Step 1

Remove the flank steak from the refrigerator and let it come to room temperature for 30 minutes before cooking.

Step 2

Rub both sides of the flank steak with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper. Set aside.

Step 3

Preheat a grill or large cast-iron skillet over medium-high heat until very hot.

Step 4

While the grill is heating, prepare the toasted almond salsa verde. In a medium bowl, combine the parsley, basil, toasted almonds, garlic, lemon zest, lemon juice, capers, red wine vinegar, crushed red pepper flakes, 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 0.5 teaspoon of black pepper. Mix well and set aside.

Step 5

Once the grill or skillet is hot, place the flank steak on it. Cook for 4-5 minutes on each side for medium-rare, or continue cooking to your desired doneness.

Step 6

Remove the steak from the heat and let it rest for 10 minutes to retain its juices.

Step 7

Slice the flank steak thinly against the grain and arrange on a serving platter.

Step 8

Spoon the toasted almond salsa verde generously over the sliced steak.

Step 9

Serve immediately and enjoy!

Nutrition Facts

Serving size	(644.3g)

Amount per serving	% Daily Value*
Calories	1728.6

Total Fat 123.6g	0%
Saturated Fat 30.7g	0%
Polyunsaturated Fat 6.8g
Cholesterol 412.8mg	0%
Sodium 3100.2mg	0%
Total Carbohydrate 17.0g	0%
Dietary Fiber 7.9g	0%
Total Sugars 2.4g
Protein 142.1g	0%

Vitamin D 18.1IU	0%
Calcium 245.9mg	0%
Iron 16.9mg	0%
Potassium 2195.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 32.5%

Carbs: 3.9%