Flank Steak With Salsa Verde Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
586
FAT
116%
CHOL
74%
SOD
21%

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Ingredients for 4 servings

1/3 cup extra-virgin olive oil, plus more for the grill

1/2 teaspoon dijon mustard

Freshly ground pepper

2 tablespoons capers, drained

3 scallions, coarsely chopped

1 flank steak (about 1 1/2 pounds)

Zest and juice of 1/2 lemon

2 anchovy fillets

2 cloves garlic, smashed

2 or 3 medium tomatoes

Kosher salt

2 cups loosely packed fresh parsley

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