Herb Salsa Verde
Makes about 1 1/2 cups
5 garlic cloves, finely chopped
3/4 cup fresh tarragon
1/2 cup fresh mint
1/2 cup fresh basil
1 cup fresh parsley
zest of 1 lemon
1/2 cup olive oil
Salt and pepper to taste
In a medium bowl, stir together half the olive oil, lemon zest and garlic. Set aside.
Chop the fresh herb coarsely and add to the bowl. Let marinate for about 10 to 15 minutes, then add the remaining oil.
Season with salt and pepper.
Grill the flank steak: Take the steak out of the fridge about 30 minutes before grilling. Pound both sides with the small spike side of a meat pounder. Season both sides with salt and pepper.
Heat the grill. When really hot, cook the steak on high heat, both sides, without covering.
When cooked, let stand 5 minutes to allow juices to settle. lice across the grain and serve with a wedge of lemon!
This sauce is also delicious with fish or chicken...
And I used leftovers for a pesto: Transfer to food processor and add nuts (I only had Hazelnuts that day!) and Parmesan cheese...Adjust the olive oil and serve over pasta!