Broiled Flank Steak With Salsa Verde

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1 cup cilantro leaves

1 cup flat-leaf parsley leaves

3 tablespoons water

2 tablespoons extravirgin olive oil

1 tablespoon fresh lime juice

2 teaspoons capers, rinsed and drained

1 teaspoon Dijon mustard

3 cornichons

1 garlic clove, peeled

1 (1 1/2-pound) flank steak, trimmed

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cooking spray

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