Flank Steak & Lemon Salsa Verde with Roasted Vegetables

Flank Steak & Lemon Salsa Verde

with Roasted Vegetables

30 MIN
2 Servings
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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.
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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Flank Steak & Lemon Salsa Verde with Roasted Vegetables
Title
  • 2 Flank Steaks
  • 2 cloves Garlic
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Lemon
  • 1 Red Onion
  • 1 bunch Parsley
  • ½ lb Brussels Sprouts
  • ¾ lb Potatoes
  • 1 Bell Pepper
Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Transfer the prepared vegetables to the 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.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

Cook the steaks
3 Cook the steaks

Pat the steaks 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 steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), 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. 


*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Make the salsa verde
4 Make the salsa verde

While the steaks rests, 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.

Finish & serve your dish
5 Finish & serve your dish

Evenly top the roasted vegetables with the lemon zest; carefully stir to coat. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the finished vegetables. Top the steaks with the salsa verde. Enjoy!

Tips from Home Chefs

Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Transfer the prepared vegetables to the 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. Roughly chop the parsley leaves and stems. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

Prepare the remaining ingredients
Cook the steaks
3 Cook the steaks

Pat the steaks 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 steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), 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. 


*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

4 Make the salsa verde

While the steaks rests, 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.

Make the salsa verde
Finish & serve your dish
5 Finish & serve your dish

Evenly top the roasted vegetables with the lemon zest; carefully stir to coat. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the finished vegetables. Top the steaks with the salsa verde. Enjoy!

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