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Grilled Beef with Salsa Verde

See full recipe on: Williams-Sonoma



Ingredients

3/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
4 tsp. capers, rinsed, drained and chopped
3 pitted green olives, finely chopped
2 or 3 anchovy fillets, rinsed, patted dry and finely chopped
1 garlic clove, minced
1 tbs. chopped fresh mint
2 tbs. white wine vinegar
1 tbs. extra-virgin olive oil
1/4 tsp. kosher salt, or more, to taste
Freshly ground pepper, to taste
1 lb. flank steak
1/2 tsp. kosher salt
1/8 tsp. freshly ground pepper

Nutrition 4 servings

Per Serving % Daily Value
Calories 232
Fat 13g 20%
Carbs 1g 0%
Protein 25g 50%
Fiber 0g 2%
Cholesterol 78mg 26%
Sodium 694mg 28%
     
Fat
Carbs
Protein

Preparation






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