Paired with 2006 Verismo Malbec
Serves 4
2 sides flank steak (1.5 lbs)
Pepper Rub:
dried black peppercorns
dried coriander seed
lemon thyme-strips leaves from stalk
raw sugar
salt
In pestle and motar, crush peppercorns, coriander, and thyme leaves. Mix with raw sugar and salt. Rub onto steak and press into meat. Grill on hot grill to sear sides until cooked to medium rare. Remove from grill and allow to rest for 10 minutes before serving. Drizzle with Salsa Verde.
Salsa Verde
1 cup chopped parsley
2 tbsp capers-chopped
2 cloves garlic-minced
4 tbsp extra virgin olive oil
zest and juice 1/2 lemon
salt and pepper
Combine the parsley, capers, and garlic in a bowl. Add just enough olive oil to bring sauce together. Add lemon juice and zest. Season with salt and pepper to taste. Add more olive oil if needed. Allow to sit at least one hour to develop flavors. Drizzle over sliced grilled flank steak.
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