Flank Steak Salsa Verde
Pesto Flank Steak
•2 large carrots, peeled, sliced on a bios and pre blanched
•1 flank steak, about 1 ½ lb, trimmed of excess fat (ask your butcher)
•Salt and pepper
•1 clove garlic, minced
•2 tbsp. capers, chopped
•½ cup chopped fresh parsley
•2 tsp. Lemon juice
•¼ tsp. crushed red pepper
1.Pre heat a medium sauté pan. Add the carrots with olive oil, salt and pepper. Cook on medium to high heat for 3-4 minutes or until the carrots are caramelized.
2.Pre heat a large griddle pan on high heat. Season steak with salt and pepper. Rub oil on griddle pan until smoking, and carefully lay in the meat. Sear on each side for 2 minutes, and remove to rest.
3.While steak is resting, pulse oil, onion, garlic, capers, parsley, lemon juice, crushed red pepper in a food processor. Consistency is what you are looking for, and the sauce should be slightly runny. Pulse with olive oil until sauce looks like this. Season with salt and pepper.
4.Slice steak on the bias and serve with carrots and salsa verde.