Another fabulous recipe from the wonderful high-quality series designed by Pauli Halstead, and featured in her book, Primal Cuisine: Cooking for the Paleo Diet: Flank Steak with Salsa Verde. Please share! Buttons are to the left and at the end of the post.
- 1 pound grassfed beef flank steak
- ¾ cup extra-virgin olive oil
- 4 cloves garlic, minced
- 4 tablespoons fresh rosemary, minced
- 4 tablespoons fresh thyme, minced
- 4 tablespoons Italian (flat leaf) parsley, chopped
- 1 tablespoon fresh whole oregano leaves
- 1 cup Italian (flat leaf) parsley, leaves only
- ¼ cup fresh mint leaves
- ¾ cup extra-virgin olive oil
- 1 clove garlic
- 1–2 teaspoons anchovies, chopped
- 1 tablespoon capers, drained
- juice of ½ lemon
- freshly ground pepper
- Mix the marinade ingredients in a small bowl and then pour the mixture into a 9 X 13-inch glass baking dish. Place the steak in the dish and coat both sides with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours, turning the steak several times.
- Place the herbs in a mortar and pestle and pound to a paste. Add a little olive oil and work it in. Transfer the mixture to a bowl. Add the garlic clove and anchovies to the mortar and pestle with a little more olive oil and pound to a paste. Add this mixture to the herbs. Crush the capers in the mortar and pestle and also add them to the rest of the ingredients. Stir in the remaining olive oil to the combined ingredients, and then stir in the lemon and pepper. Adjust the seasonings to achieve a balance of flavors.
- Heat the grill to medium hot. With a paper towel wipe the excess marinade off the steak and place on the grill. Cook the meat for 3–4 minutes on one side, turn and cook for another 3 minutes or until done. Grass-fed meat is best rare to medium rare.
- Remove the steak from the grill to a cutting board and let it rest for 3–5 minutes. Slice the meat across the grain.
- Place the steak slices on a platter and spoon the salsa verde over the top. Surround the steak with your grilled vegetables. Serve lettuce wedges on the side.
- This recipe for Grilled Flank Steak with Salsa Verde is adapted from the book, Primal Cuisine: Cooking for the Paleo Diet by Pauli Halstead, available from Amazon.com and Barnes & Noble.
Pauli has over 30 years experience in the restaurant and catering business, and her recipes produce dishes that could grace the table of a fine dining establishment, yet are simple to prepare too.
Resolving her health issues though adopting a paleo/Primal diet, Pauli has become passionate about the lifestyle and now brings her extensive experience to bear when creating delicious paleo food. The above recipe is from her book, Primal Cuisine: Cooking for the Paleo Diet, available from Amazon.com and Barnes & Noble. You can find out more about Pauli at her website: Primal Cuisine and on Facebook.
Are you struggling to sustain a paleo lifestyle change? Or not sure how to start? Or perhaps those around you are resistant and you’re feeling undermined and unsure. The Modern, No-Nonsense Guide to Paleo provides practical tools to ease the transition to a full-on paleo life. Each chapter includes strategies, tips and checklists to identify the actions to power you on your paleo journey and create sustainable change. Buy it at Amazon.com.
Written by Alison Golden
Alison Golden writes on the topic of paleo over at Paleo/NonPaleo. She aims to share ideas, inspire and motivate readers by teaching them how to live paleo in a non-paleo world. She is also the author of the bestselling book, The Modern, No-Nonsense Guide to Paleo, a unique tool that gives the reader hundreds of strategies to navigate the learning process to successful paleo living.
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