Flank Steak Salsa Verde

JAMIE'S TOP TIP

• Make sure your meat is at room temperature before you start cooking – that way it will cook at the same temperature all the way through.
• It’s really important to rest the meat once it’s cooked. It allows the juices to settle, so you don’t lose them all when you slice or carve the steak.

Serves 4

For the steak
1-pound flank steak
1/8 teaspoon sea salt
freshly ground black pepper, to taste
1 tablespoon olive oil
1 clove garlic, halved
For the Mexican salsa verde
A small bunch of fresh cilantro
A small bunch of fresh mint, leaves picked
1 clove garlic, peeled
1 to 2 fresh jalapeno or serrano chiles, seeded 4 large scallions, trimmed 2 tomatoes, roughly chopped freshly ground black pepper, to taste Juice of 1 to 2 limes 1 tablespoon olive oil

METHOD

• Take your steak out of the refrigerator and let it get up to room temperature while you make your salsa.

• Get yourself a good knife and a big cutting board. Set aside a few of the cilantro leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chiles, scallions, and tomatoes until it’s all very fine – watch your fingers here! Sprinkle over a pinch of the salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with the remaining salt, pepper, lime juice, or chile, and put it into a bowl ready to go.

• Get a frying pan, grill pan, or outdoor grill screaming hot and season both sides of your steaks with the salt, pepper, and a good lug of olive oil.

• Add the steaks to the pan or grill. Your steaks should take about 6 to 7 minutes per side to cook depending on how you like them. As it cooks, rub the steak with the cut side of the garlic clove for some extra flavor.

• When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes.

• Cut the flank against the grain and with the knife at an angle to the board into 1/4-inch-thick slices, and arrange them on a large serving platter or divide between your plates.

• Finish with a few dollops of salsa, and scatter over your remaining cilantro leaves. Drizzle over any resting juices and let everyone tuck in.

From: https://www.jamieoliver.com/us/foundation/jamies-food-revolution/recipes/STEAK_AND_SALSA_VERDE