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Now on to the food...It is meat and potato night again in the Silbaugh house, and my garden is overflowing with fresh herbs. What to do? Herb Salsa Verde of course! You really can use any herbs you want in this salsa. I used Mint, Oregano, Sage, Parsley, Basil, and Cilantro. With it being nice and hot outside, time to fire up the grill! The Salsa Verde was yummy on the potatoes too.
This dish flew off of their plates and we did not have leftovers. It is simple to make, you just need to do the marinade up to a day ahead of time. If you can marinade the steak overnight, AND let the salsa verde marinade together overnight it will be outstanding.
Gluten Free Grilled Steak with Herb Salsa Verde
3lbs Steak (I used thinly sliced flank steak)
For Steak Marinade:
1/3 cup gluten free soy sauce -or- braggs amino acids
1/2 cup olive oil
Juice of one lemon
lemon zest of one lemon
1/4 cup Worcestershire sauce
3 tablespoons fresh basil leaves
2 TBSP fresh parsley
1 teaspoon ground pepper
1 TBSP fresh garlic cloves
For Salsa Verde:
1/2 cup olive oil, divided
4 garlic cloves, finely chopped
1 tablespoon finely grated lemon zest
Kosher salt and freshly ground black pepper
2 cups coarsely chopped fresh herbs, (Mint, Oregano, Sage, Parsley, Basil, Cilantro)
Lemon Wedges and fresh herbs for garnish.
Add gf soy or braggs, olive oil, lemon juice, lemon zest, Worcestershire, Basil, Parsley, Pepper, and Garlic Cloves into your blender or food processor and pulse until blended nicely. This is your marinade.
Place your thin steak strips in a baking dish. Pour marinade over the steak. Cover and place in the fridge for at least 5 hours or overnight.
For Salsa Verde:
Mix 1/4 cup oil, garlic, and lemon zest in a medium bowl; season with salt and pepper. Let marinate for 20 minutes. Add all herbs to oil mixture; stir until well coated. Let stand until herbs begin to wilt, about 10 minutes. Stir in remaining 1/4 cup oil. Season herb salsa verde to taste with salt and pepper.
Bring to room temperature before you grill.
Grill to perfection the way you like, Rare, Medium or Well done.
Transfer steak to a serving platter; let rest for 5 minutes before serving or cutting. If you cut, make sure to cut against the grain.
Serve with lemon wedges and Salsa Verde. I served the salsa verde on the side because my son won't eat anything green. =)