Dinner · recipes

Naturally Made…. Grilled Flank Steak with Salsa Verde

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There was a time when I believed red meat was bad for us.  When I began eating meat more regularly in high school, it gave me a stomach ache (former vegetarian here!). The problem was not the red meat, it was the quality, or lack there of, of the meat I was choosing to eat.  So, I stopped eating it all together… for years!

My family didn’t cook meat. The meat I did have, was typically fast food.  My friends and I would walk right next door to Carls Jr after school and get the infamous Famous Star and Crisscut Fries! Who wouldn’t be sick from eating that combo?  I’m sure a lot of people get sick, but then their bodies inevitably get used to eating highly processed, low nutrient, preservative and chemically filled foods and they begin to get addicted to it, like a drug effect.

Years later, I was introduced high quality steak, tri-tip, roasts, etc… I’m obsessed! After growing up a vegetarian, I now listen to my body.  Sometimes I crave a good piece of red meat, which I believe is for the high Iron content.  I have been anemic and am no longer! That is not to say that I don’t crave a good vegetarian or vegan meal either!  That is why I consider myself a flexitarian… I can go both ways and be very satisfied.

Flank Steak can be a little tough, but the combination of flavors pulls this recipe together so well. Unfortunately, our BBQ outside is out of service at the moment, so I cooked this piece of meat on an indoor grill. It worked just fine, but the taste (and pictures) would much better on a BBQ.  This recipe is delicious.  The cilantro, mint, garlic and capers give this beef amazing flavor!

 

Naturally Made Grilled Flanks Steak with Salsa Verde

Ingredients (always try to choose organic, grass-fed)

  • 1 lb flank steak
  • 3/4 cup loosely packed cilantro (for another twist use Italian Parsley! Also delicious!)
  • 4 tsp capers drained
  • 4 green olives chopped
  • 1 clove of garlic minced
  • 1 Tbs of fresh mint (The easiest herb to grow! I highly suggest planting some!)
  • 2 Tbs of red or white wine vinegar
  • 3 Tbs extra Virgin Olive Oil
  • Sea Salt or Himalayan Salt and pepper
Begin by seasoning both sides of the meat with Salt and pepper. I use Himalayan Salt here for the high mineral content, but Sea Salt is good as well.
Begin by seasoning both sides of the meat with Salt and pepper. I use Himalayan Salt here for the high mineral content, but Sea Salt is good as well.

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natural living

Add capers, vinegar, olive oil. Mix to combine. Set aside to let the flavors blend. This can also be made a few hours ahead of time and put into the fridge.
Add capers, vinegar, olive oil. Mix to combine. Set aside to let the flavors blend. This can also be made a few hours ahead of time and put into the fridge.

For Grilling… Add the meat to a preheated Gas or Charcoal Grill using tongs. Place the steak directly over the hottest part.

  • Medium Rare- 5 to 7 min per side
  • Medium- 6 to 8 min per side
  • Well done- 8 to 10 min per side

 

Take the meat and place on a clean plate. Cover with foil and let rest for 10 min to reserve the juices.
Take the meat and place on a clean plate. Cover with foil and let rest for 10 min to reserve the juices.

 

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cover with the salsa verde!

 

Enjoy with some Lemony Green Beans, grilled asparagus, and/or grain of your choice!  I served this with a side of bulgur wheat (cooked in chicken broth)!

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3 thoughts on “Naturally Made…. Grilled Flank Steak with Salsa Verde

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