Seared Steak & Lemon Salsa Verde with Roasted Vegetables

Seared 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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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      460 Cals (est.)
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    fresh
    ingredients
    Seared Steak & Lemon Salsa Verde with Roasted Vegetables
    Title
    • 1 8-Oz Flank Steak
    • 2 cloves Garlic
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Lemon
    • 1 Red Onion
    • 6 oz Green Beans
    • 1 bunch Parsley
    • 1 head Romanesco Cauliflower
    time-saving
    tips & techniques
    Prepare & roast the vegetables
    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. Cut out and discard the core of the cauliflower; cut into small florets. 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. 

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

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

    Cook the steak
    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.

    Make the salsa verde
    4 Make the salsa verde

    While the steak 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 toss to coat. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the finished vegetables topped with the sliced steak and 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, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. 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 (or use the small side of a box grater). Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems.

    Prepare the remaining ingredients
    Cook the steak
    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.

    4 Make the salsa verde

    While the steak 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 toss to coat. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the finished vegetables topped with the sliced steak and salsa verde. Enjoy!

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