Balsamic-Marinated Flank Steak With Salsa Verde

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Because flank steak is truthful grainy, it needs to beryllium chopped precise bladed and connected the bias, truthful marque definite you person a crisp carving knife. Chef Barry Koslow serves the steak implicit panzanella salad.

Grill notes: Koslow checks for doneness by feel; for medium-rare, the steak, erstwhile poked successful the center, should person arsenic overmuch springiness successful it arsenic the brushed spot betwixt the thumb and scale digit of a lightly clenched fist. Sound excessively difficult? Use a nutrient thermometer and sprout for 130 degrees.

From Mendocino Grille cook Barry Koslow.

Ingredients

measuring cup

Servings: 6-8

For the marinade and steak

1/2 cupful olive oil
1/4 cupful balsamic vinegar
2 mean cloves garlic, smashed
5 sprigs thyme
1 1/2 pounds to 2 pounds flank steak
Kosher salt
Freshly crushed achromatic pepper

For the salsa verde

2 tiny shallots
6 cornichons, drained and coarsely chopped
2 tablespoons capers, drained
1/2 cupful coarsely chopped flat-leaf parsley
1/4 cupful packed basil leaves
1/2 cupful packed cilantro leaves
1 tablespoonful reddish vino vinegar
3 tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon
Kosher salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving based connected 8, with salsa verde

Calories
232
Fat
16 g
Saturated Fat
4 g
Carbohydrates
3 g
Sodium
220 mg
Cholesterol
35 mg
Protein
19 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Mendocino Grille cook Barry Koslow.

Tested by Mary Pat Flaherty.

Published March 12, 2026