Grilled flank steak with capers and anchovies
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 465, total fat 31 G., saturated fats 8 G., proteins 37 G., carbohydrates 7 G., fiber 2 G., cholesterol 66 mg, sodium 545 mg, sugar - G.
Calories 465, total fat 31 G., saturated fats 8 G., proteins 37 G., carbohydrates 7 G., fiber 2 G., cholesterol 66 mg, sodium 545 mg, sugar - G.
This inexpensive cut of beef is considered a man's steak, and even this brutal cut can be cooked to rival the flavors of premium steaks. Flank steak is cut from under the belly of the steer and is leaner, but when cooked properly, it simply melts in your mouth. Grill the flank steak until medium-rare, slice thinly against the grain, and serve with fresh tomatoes and a sauce of chopped herbs, capers, spices, and anchovies for a more vibrant flavor. The result is a spectacular yet relatively affordable meat dish that's perfect for both special occasions and everyday meals.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 flank steak (about 0.7 kg)
- 2 cups fresh parsley
- 3 green onions, coarsely chopped
- 2 tablespoons capers, drained
- Juice and zest of half a lemon
- 2 cloves garlic, crushed
- 0.5 tsp Dijon mustard
- 1/3 cup olive oil + extra for grilling
- 2 anchovy fillets
- 2-3 medium tomatoes
We recommend
Cooking the dish according to the recipe:
- In a food processor, puree the parsley, shallots, capers, lemon zest and juice, anchovies, garlic, mustard, and olive oil to create a chunky sauce. Transfer to a bowl and season with salt.
- Preheat the grill to high heat or heat a grill pan over high heat. Pierce the steak with a fork and season with salt and pepper. Brush the grill or pan with olive oil; cook the steak for 4-5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
- Slice the tomatoes, season with salt and pepper. Thinly slice the steak against the grain. Serve with tomatoes and green sauce.
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