Balsamic-Marinated Flank Steak With Salsa Verde 6.000

Len Spoden

Jun 27, 2007

Because flank steak is so grainy, it needs to be cut very thin and on the bias, so make sure you have a sharp carving knife. Chef Barry Koslow serves the steak over panzanella salad.

Grill notes: Koslow checks for doneness by feel; for medium-rare, the steak, when poked in the center, should have as much give in it as the soft spot between the thumb and index finger of a lightly clenched fist. Sound too difficult? Use a meat thermometer and shoot for 130 degrees.

Servings: 6 - 8
  • For the marinade and steak
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 medium cloves garlic, smashed
  • 5 sprigs thyme
  • 1 1/2 to 2 pounds flank steak
  • Kosher salt
  • Freshly ground black pepper
  • For the salsa verde
  • 2 small shallots
  • 6 cornichons, drained and coarsely chopped
  • 2 tablespoons capers, drained
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 1/4 cup packed basil leaves
  • 1/2 cup packed cilantro leaves
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Finely grated zest of 1 lemon
  • Kosher salt
  • Freshly ground black pepper


For the marinade and steak: Combine the oil, vinegar, garlic and thyme in a large resealable plastic food storage bag. Add the steak and seal; massage lightly to distribute the marinade. Refrigerate to marinate for 4 to 5 hours.

If using a gas grill, preheat to medium. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under half of the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. When ready to grill, clean the grate well with a wire brush. Use an old dish towel to lightly oil the grate.

Remove the steak from its marinade and pat dry with paper towel; discard the marinade. Season the steak liberally with salt and pepper to taste. Grill the steak over direct heat for 6 to 7 minutes, turning it 45 degrees to create crosshatch marks. Move to the cooler side of the grate and grill to the desired degree of doneness (for medium-rare, a total of-- minutes, turning the meat over halfway through). Transfer the meat to a platter and let it rest for 10 to 12 minutes before cutting it in thin slices against the grain.

For the salsa verde: Combine the shallots, cornichons, capers, parsley, basil, cilantro, vinegar, olive oil and lemon zest in a food processor and pulse until smooth. Season with salt and pepper to taste. Transfer to a bowl and serve at the table, to spoon over the steak.

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Recipe Source

From Mendocino Grille chef Barry Koslow.

Tested by Mary Pat Flaherty.

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