Balsamic-Marinated Flank Steak With Salsa Verde

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Washington Post


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1/2 cup olive oil

1/4 cup balsamic vinegar

2 medium cloves garlic, smashed

5 sprigs thyme

1 1/2 to 2 pounds flank steak

Kosher salt

Freshly ground black pepper

2 small shallots

6 cornichons, drained and coarsely chopped

2 tablespoons capers, drained

1/2 cup coarsely chopped flat-leaf parsley

1/4 cup packed basil leaves

1/2 cup packed cilantro leaves

1 tablespoon red wine vinegar

3 tablespoons extra-virgin olive oil

Finely grated zest of 1 lemon

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