Flank Steak and Salsa Verde Serves 6 Prep Time: Total Time: 1 hour 30 minutes Wine Pairings: Cabernet Sauvignon, Merlot, Pinot Noir Ingredients Two 12 ounce Flank Steaks Extra virgin olive oil Sea salt and black pepper Salsa Verde (makes 3 cups) 3 garlic cloves, smashed ¼ cup plus 2 cups extra-virgin olive oil 1 cup sliced shallots 2 anchovies, smashed (optional) 3 cups (packed) fresh Italian parsley leaves, stems removed ½ cup capers, chopped 2 cups extra-virgin olive oil ½ teaspoon fine sea salt ½ teaspoon freshly ground black pepper 2 teaspoons fresh lemon juice Directions Grilling the Steaks 1. Remove the steaks from the refrigerator 1 hour before you plan to grill them to bring them to room temperature. This helps to cook the steaks evenly. 2. Fire your grill to high. If using a home or wood oven, heat to 550°F. 3. When the grill is hot, brush each steak with the olive oil. Sprinkle with sea salt and pepper, rubbing deeply into the meat. 4. Place steaks on the grill and cook 6 minutes per side for medium-rare, or until desired doneness. Once grilled, let the steaks rest on a platter before cutting into them. Making the Salsa Verde 5. Sauté the garlic and ¼ cup oil in a small pan over medium heat until the garlic turns golden brown, stirring constantly. Add the shallots and cook until translucent. Add the anchovies and cook until they dissolve into the oil. Transfer the mixture to a plate and chill in the refrigerator. 6. Bring a pot of salted water to a boil. Add the parsley leaves and boil for 30 seconds. Strain and cool in a bowl of ice water. Strain the parsley from the ice water and squeeze dry For more recipes visit: silveroak.com/recipes 7. Place the parsley, the garlic mixture, and capers in a blender or a food processor. With the motor running, slowly drizzle in the 2 cups of olive oil. When all of the oil has been added, continue to let the motor run until the ingredients are pureed, about 2 minutes. Add the salt, and pepper, then taste for seasoning. 8. Salsa verde can be stored in the refrigerator for up to 4 days or frozen for up to a month. Just before serving, add the lemon juice. For more recipes visit: silveroak.com/recipes .