Flank Steak with Fresh Salsa


  • 2 flank steaks (750 g each)
  • 2 tbsp olive oil
  • 1 tsp salt


  • 2 garlic cloves
  • 1 anchovy fillet
  • 1/4 cup drained capers
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup olive oil
  • 1 1/2 cups packed coarsely chopped flat-leaf parsley
  • 1 pint cherry tomatoes, halved
  • 2 avocadoes, pitted, peeled and cubed


  • PREHEAT barbecue to medium-high. Brush steaks with 2 tbsp oil, then sprinkle with salt. Season with fresh pepper. Barbecue steak, lid closed, 3 to 5 min per side for medium-rare. Transfer to a cutting board and let rest for 5 to 10 min.
  • WHIRL garlic with anchovy, capers, lemon juice and zest in a food processor until chopped. Add 1/2 cup oil and parsley, and pulse until coarsely chopped but not puréed. Scrape into a bowl and stir in tomatoes and avocado.
  • SLICE steaks thinly against the grain. Serve with salsa.
Recipe Courtesy of – Chatelaine

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