Flank steak with fresh salsa

Prep 20 min
Total 30 min
Makes 4 Servings



flank steaks, about 750 g each
2 tbsp
1 tsp


1/4 cup
drained capers
2 tbsp
1 tbsp
1/2 cup
1 1/2 cups
packed chopped flat-leaf parsley
1 pint
cherry tomatoes, halved
avocados, 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.


Calories 730, Protein 57 g, Carbohydrates 10 g, Fat 52 g, Fibre 6 g, Sodium 751 mg.
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