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How to make it

  • Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
  • ~
  • Preheat a grill to high or place a grill pan over high heat.
  • Pierce the steak all over with a fork and season with salt and pepper.
  • Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once.
  • Transfer to a cutting board and let rest for 5 minutes.
  • ~
  • Slice the tomatoes and season with salt and pepper.
  • Thinly slice the steak against the grain.
  • Serve with the tomatoes and salsa verde.
  • Per serving: Calories 465; Fat 31 g (Saturated 8 g); Cholesterol 66 mg;
  • Sodium 545 mg; Carbohydrate 7 g; Fiber 2 g; Protein 37 g
  • Photograph by Antonis Achilleos

Reviews & Comments 1

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    " It was excellent "
    mrsc543 ate it and said...
    My husband will love this. He loves rare beef and the salsa sounds so yummy!
    Was this review helpful? Yes Flag

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