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Seared Steak & Lemon Salsa Verde
with Roasted Vegetables
30 MIN
2 Servings
From the Test Kitchen
Our seared flank steak and hearty roasted vegetables get bright, aromatic flavor from a warm salsa verde—made briefly in the pan with garlic, parsley, lemon juice, and a touch of crushed red pepper.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories600 Cals (est.)
fresh
ingredients
Title
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1 8-Oz Flank Steak
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1 lb Sweet Potatoes
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2 cloves Garlic
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1 Lemon
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6 oz Green Beans
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1 Red Onion
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1 bunch Parsley
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Cut off and discard the stem ends of the green beans. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Place the prepared vegetables on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, peel and roughly chop 2 cloves of garlic. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Finely chop the parsley leaves and stems.
3
Cook the steak:
Pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*An instant-read thermometer should register 145°F for medium-rare.
4
Make the salsa verde:
While the steaks rest, in the pan of reserved fond, heat 2 tablespoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat. Add the chopped parsley, lemon juice (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Taste, then season with salt and pepper if desired.
5
Finish & serve your dish:
Evenly top the roasted vegetables with the lemon zest; carefully toss to coat. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak over the finished vegetables. Top the steak with the salsa verde. Enjoy!
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Cut off and discard the stem ends of the green beans. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Place the prepared vegetables on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, peel and roughly chop 2 cloves of garlic. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Finely chop the parsley leaves and stems.
3
Cook the steak:
Pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*An instant-read thermometer should register 145°F for medium-rare.
4
Make the salsa verde:
While the steaks rest, in the pan of reserved fond, heat 2 tablespoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat. Add the chopped parsley, lemon juice (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Taste, then season with salt and pepper if desired.
5
Finish & serve your dish:
Evenly top the roasted vegetables with the lemon zest; carefully toss to coat. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak over the finished vegetables. Top the steak with the salsa verde. Enjoy!
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