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Grilled Flank Steak with Walnut Salsa Verde

Nathan Michael & Julia Flowers

Servings

2 to 4

Prep Time

20 minutes

Cook Time

15 minutes

Calories

617

Cuisine

American

Category

Grilled & BBQ

Simple, rustic, and undeniably flavorful, this Grilled SRF Wagyu Flank Steak is anything but ordinary. The naturally rich and tender cut from Snake River Farms shines on the grill, but the real surprise comes from the bold, nutty twist of the Walnut Salsa Verde. Packed with herbs, citrus, heat, and briny capers, it’s a punchy, textured sauce that complements the buttery beef beautifully. Served sliced on a board with the salsa spooned over top, this dish is casual enough for a weeknight but impressive enough for guests.

Grilled Flank Steak with Walnut Salsa Verde

Ingredients

  • 1 SRF Wagyu Flank Steak

  • salt & pepper

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  • 1/2 cup walnuts
  • 3/4 cup flat-leaf parsley, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1–2 Fresno chiles, minced (adjust to taste)
  • 3 tablespoons capers
  • 2 garlic cloves, minced

  • juice & zest of 1 lemon

  • 1/4 cup olive oil

  • salt & pepper to taste

Directions

  1. Season the flank steak generously with salt and pepper. Let sit at room temperature while you preheat the grill to high heat.

  2. In a skillet over medium heat, toast the walnuts, stirring frequently for 3 to 4 minutes until fragrant and lightly golden. Remove from heat and let cool.

  3. In a medium bowl, combine the parsley, oregano, Fresno chile, capers, garlic, lemon juice, lemon zest, and olive oil. Season with salt and pepper to taste.
  4. Roughly chop the cooled walnuts and stir into the salsa verde just before serving.

  5. Grill the flank steak for 4 to 5 minutes per side for medium-rare (or until desired doneness). Let rest for 5 to 10 minutes, then slice thinly against the grain.

  6. Serve steak warm with a generous spoonful of walnut salsa verde over the top or on the side.