Herb Marinated Flank Steak with a Pesto Salsa

For B's first Father's Day I made him a recipe from some kind of steak in a parsley marinade that was then grilled.  We ate it very late, and in silence because we were afraid of waking up the light-sleeping infant who had just fallen asleep.

I saw this recipe and was instantly reminded of that day and figured that we should have another go at that quiet meal.  This meal proved to be a bit louder as we were joined by a toddler, and it was delicious and easy.  I served it with a side of potatoes and sautéed cherry tomatoes.  The baby lady wanted nothing to do with any of it, but that was ok, because B and I didn't exactly feel like sharing.

Serves 4
Time:  1 day (marinate) plus 30 minutes


Ingredients:
1.5 - 2 lbs. flank steak
6 cloves garlic, smashed and peeled
4 rosemary sprigs
5 sprigs of fresh thyme
1 t. freshly cracked black pepper
olive oil
salt
Salsa (recipe follows)

How:
Trim the steaks of fat.  Crush and tear the rosemary sprigs with your hands.   Combine steaks with herbs, garlic, pepper and 3 T. olive oil in a resealable gallon sized freezer bag.  Shake the bag to coat the steaks.  Refrigerate for 1 to 2 days.

Heat an oven to 400 F.  Put a rack on a rimmed baking sheet or roasting pan.  Heat a 12 in sauté pan over high until very hot.  Add a bit of olive oil and the steak.  Sear until the first side is well browned, 3 minutes.  Flip and sear until the other side is well browned, about 3 minutes.

Transfer the steaks to the rack on the baking sheet and roast them in the oven until done to your liking 5 to 10 minutes.  Let rest for 10 minutes before slicing.

Salsa Verde
Ingredients:
1/4 c. almonds 
salt and pepper
1 c. packed parsley leaves
1/2 c. packed basil leaves
1/2 c. packed cilantro leaves
2 cloves garlic, chopped
1/4 t. red pepper flakes
3/4 c. olive oil
1 T. white wine vinegar (I use sherry vinegar)


How:
Place ingredients up to the pepper n a food processor.  With the machine on, gradually add the olive oil through the feed tube and process until the mixture is a thick purée.  This may be stored for a day at this point.  Stir in the vinegar just before serving.

 
adapted from Fine Cooking Annual, volume 1 by the editors of Fine Cooking

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