Grilled flank steak with capers and anchovies

Ingredients:

• 1 flank steak (about 0.7 kg)
• 2 cups fresh parsley
• 3 green onions, coarsely chopped
• 2 tablespoons capers, drained
• Juice and zest of half a lemon
• 2 cloves garlic, crushed
• 0.5 tsp Dijon mustard
• 1/3 cup olive oil + extra for grilling
• 2 anchovy fillets
• 2-3 medium tomatoes

Preparation:

1. In a food processor, puree the parsley, shallots, capers, lemon zest and juice, anchovies, garlic, mustard, and olive oil to create a chunky sauce. Transfer to a bowl and season with salt.
2. Preheat the grill to high heat or heat a grill pan over high heat. Pierce the steak with a fork and season with salt and pepper. Brush the grill or pan with olive oil; cook the steak for 4-5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
3. Slice the tomatoes, season with salt and pepper. Thinly slice the steak against the grain. Serve with tomatoes and green sauce.
   
   Recipe flank steak with mac and cheese and broccoli.