Ingredients
  • 2 pounds flank steak, halved lengthwise and across to form 4 portions
  • Kosher salt and coarse black pepper
  • EVOO – Extra Virgin Olive Oil, for drizzling plus 1/3 cup
  • Olive or canola oil spray
  • 1 large jalapeño, seeded for less heat or leave seeds in for spicy salsa, coarsely chopped
  • 2 scallions, whites and light greens, coarsely chopped
  • 2 cloves garlic, crushed
  • 1 packed cup parsley or combination parsley and cilantro tops
  • 1/2 cup (a good handful) mint leaves
  • 2 limes, 1 zested and juiced, 1 halved
  • About 2 tablespoons white wine vinegar
  • Hot or sweet smoked paprika, to garnish
Yield
Serves: 4
Preparation

Bring steaks to room temperature, pat dry and season with Kosher salt and black pepper on both sides. Drizzle with oil or spray.
 
Heat a grill or cast-iron skillet to medium-high.

 
In a food processor, combine jalapeño, scallions, garlic, herbs, lime zest and juice, vinegar and 1/3 cup EVOO. Season with salt and pepper, and process sauce; adjust seasoning then transfer to a bowl.
 
Spray the cooking surface and grill or cook steak 8-10 minutes for a pink center, turning occasionally. Grill or cook lime halves during the last minute of cooking time. Let meat rest 5-10 minutes then slice against grain about 1/4-inch thick. Dress with the juice from grilled or caramelized lime halves. Arrange the meat fanned on plates and spoon the salsa verde over top.


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