A spring-inspired flank steak recipe with Tom Douglas

chimichurri sauce

🥗Healthier: salsa verde

💰Cheaper: vinegar + herbs

Salsa verde offers a fresh flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

flank steak

🥗Healthier: sirloin

💰Cheaper: chicken thighs

Sirloin is leaner while chicken thighs are more budget-friendly.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative with a longer shelf life.

Score the flank steak to help the marinade penetrate the meat.

Season the flank steak with salt and pepper.

Preheat the grill until it's super hot.

Grill the flank steak, ensuring it caramelizes without overcooking the inside.

While the steak is cooking, prepare the salsa Verde.

In a blender, combine garlic cloves, garlic chives, sage leaves, oregano, and capers (with some pickling juice).

Add lemon juice and quince vinegar to the blender.

Drizzle in olive oil while blending until the mixture is pureed but still a bit chunky.

Let the steak rest for 5 minutes after grilling.

Slice the steak and spread soft ripened cheese on top like butter.

Top the steak with the salsa Verde.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary