Grilled Steak with Italian Salsa Verde and Roasted Vegetables

For the Steak:

• 2 pounds flap steak or skirt steak
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp finely chopped fresh rosemary leaves (about 1 sprig)

For the Italian Salsa Verde:

• ½ cup finely chopped fresh flat-leaf parsley
• 1 tsp anchovy paste
• ⅓ cup extra virgin olive oil
• 1 tbsp capers, drained and roughly chopped
• 1 tbsp red wine vinegar
• 1 tsp freshly grated lemon zest (about ½ lemon)
• 1 tbsp lemon juice (about ½ lemon)
• 2 cloves garlic, minced
• ¼ tsp crushed red pepper flakes
• ¼ cup torn Castelvetrano or other mild olives
• ½ lemon, for serving

For the Potatoes:

• 1 lb yellow potatoes, quartered
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp pepper
• 1 tsp finely chopped fresh rosemary

For the Asparagus:

• 1 bunch asparagus, woody ends trimmed
• 1 tbsp olive oil
• Salt and pepper, to taste

Marinate the Steak

1. Optional: tenderize the steak with a meat mallet by pounding 15–20 times per side. This helps the meat become more tender and allows the marinade to penetrate.
2. Place the steak in a baking dish or airtight container and drizzle with the olive oil and balsamic vinegar. Turn the steak to coat evenly.
3. Season one side with half of the salt, pepper, and rosemary. Flip and season the other side with the remaining salt, pepper, and rosemary. Cover and let marinate for 20–30 minutes at room temperature or 4–6 hours in the refrigerator.

Make the Salsa Verde

1. In a medium bowl, combine the parsley, anchovy paste, olive oil, capers, red wine vinegar, lemon zest and juice, garlic, red pepper flakes, and olives. Toss until well combined. Taste and adjust seasoning if needed. Set aside while you prepare the vegetables and grill.

Prepare the Vegetables

1. Arrange the quartered potatoes on a large sheet of heavy-duty foil. Drizzle with 2 tbsp olive oil, sprinkle with salt, pepper, and 1 tsp chopped rosemary. Fold the foil to form a sealed packet.
2. Toss the asparagus with 1 tbsp olive oil and a pinch of salt and pepper. Set aside until ready to grill.

Grill and Finish

1. Preheat the grill to medium-high (about 350–400°F). Oil the grates lightly by dipping a wadded paper towel in oil and wiping the grates using tongs. Use just a little oil to avoid flare-ups.
2. Place the foil packet of potatoes on the grill and close the lid. Cook for 25–30 minutes, until fork-tender.
3. After the potatoes have been on the grill for about 10 minutes, place the steaks on the hot grates. Cook until golden with grill marks, about 5 minutes per side for medium, keeping the lid closed while cooking.
4. When you flip the steaks after the first side, arrange the asparagus directly on the grill. Cook the asparagus 8–10 minutes, turning as needed so it chars evenly.
5. When the steaks reach your desired doneness, remove them from the grill and let rest at least 10 minutes before slicing.
6. During the final minutes, cut the remaining ½ lemon and place it cut-side down on the grill. Flip the asparagus and let everything finish together for 3–5 minutes, then remove from the grill.
7. To serve, slice the steak against the grain and arrange it on a large platter with the grilled asparagus and potatoes. Squeeze the grilled lemon over the vegetables and steak, and spoon the Italian salsa verde over the meat. Serve extra salsa verde on the side.

Nutrition information is an estimate and should be used as a guideline only.

Additional Info

Author: Alex Snodgrass

Servings: 4