Flank Steak with Basil Salsa Verde

Part of the appeal of this easy to make recipe, is the amount of uses you'll find for the basil salsa verde. If you don't have basil, you can sub in parsley, but fresh basil just hits different in summer.

2 cups fresh basil leaves, not tightly packed

1 Tbsp cilantro (or parsley if you don't like the flavor of cilantro)

zest from 1/2 lemon

2 Tbsp lemon juice (probably should come from the above zested lemon)

1/2 cup toasted walnuts (toast the walnuts by heating them in a preheated skillet for 2-4 minutes, or until fragrant. Be careful not to burn them!)

1/4 cup rinsed capers

1 Tbsp coconut aminos or gluten free tamari

1/3-1/2 cup extra virgin olive oil

2 garlic cloves, peeled

 Steak:

2 15oz (or so) flank steaks, seasoned with kosher salt and pepper, brought to room temp.

Method:

In a food processor, combine everything except for the basil and extra virgin olive oil. You want to create a thick paste first. Slowly add in the olive oil and basil, until they're well incorporated. Taste, and adjust for lemon juice, garlic and salt and pepper. Let sit while you grill the steaks.

Preheat a large cast iron skillet or grill. Add in a Tbsp of high smoke point oil (avocado works well, but you can use whatever you have on hand. EVOO is not good for this.)

Brown the steaks on both sides, being careful not to overcook them. It should be rare to medium rare, roughly 120 degrees. Let rest for roughly 5-8 minutes, then slice thinly. Spoon salsa verde on top.