Flank Steak with Pecan Salsa Verde
Whether you choose to grill or pan-sear your steak, this is a quick and surprisingly elegant entrée to throw together. Inspired by Italian chopped herb sauces, our version is earthy, briny, and studded with sweet golden brown pecans.
1/3 cup toasted pecan halves or pieces
1/3 cup minced flat-leaf parsley
1 tablespoon minced oregano
1 tablespoon capers, rinsed, chopped
1 small shallot, minced (about 2 tablespoons)
2 tablespoons red wine vinegar
2/3 cup plus 1 tablespoon extra-virgin olive oil, divided
1 (1 1/2-lb) flank steak
Coarse Kosher salt, to taste
Freshly ground black pepper, to taste
Toast pecans in a dry skillet over medium heat, stirring constantly, until fragrant, about 5 minutes. (Alternatively, toast pecans on a baking sheet in a 300˚F oven for about 10 minutes).
Stir together cooled pecans, parsley, oregano, capers, shallot, and red wine vinegar in a medium bowl. Whisk in 2/3 cup of the olive oil. Season with salt and pepper to taste. Set aside while you cook the steak.
Prepare a grill to medium-high or preheat a cast iron skillet over medium-high heat. Brush flank steak with remaining tablespoon of olive oil and season generously with salt and pepper. Grill or sear on one side, without touching, for 5 minutes. Once the steak has developed a nice crust, flip and continue to cook to desired degree of doneness, about 3-4 minutes longer for medium rare (an instant-read thermometer will read 120˚F). Remove steak to a platter and allow to rest for 10 minutes. After resting, slice steak and return to the platter along with any juices that have accumulated. Spoon Pecan Salsa Verde over the top and serve with extra on the side.