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Flank Steak with Green Sauce

By Amanda Hesser

Sliced flank steak on platter with green sauce in a bowlSliced flank steak on platter with green sauce in a bowl
Photo by James Ransom/Food 52

Knife used in this recipe:

Shun Classic Asian Cook's knifeShun Classic Asian Cook's knife


  • 2 1/2 pounds flank steak

  • Salt

  • 2 cups packed flat-leaf parsley leaves

  • 1 cup packed basil leaves

  • 1 garlic clove

  • 2 teaspoons capers

  • 2 anchovy fillets

  • 1/2 to 3/4 cups olive oil

  • Juice of one lemon

  • 2 lemons, cut into wedges


  1. Generously season the steak with salt and let it sit at room temperature for 30 minutes.

  2. Meanwhile, chop the basil, and parsley to your preferred consistency, add to bowl. Mince garlic, anchovies, add to bowl. Rough chop capers, add to bowl. Season with pinch of salt. Anchovies will add additional salt so don’t add too much salt!

  3. Add olive oil slowly to bowl of herbs, mixing as you add.

  4. Set an oven rack 4 to 5 inches from the broiler flame, then heat the broiler. Broil the steak in a cast-iron pan, baking sheet or broiler pan—whatever you have. Broil the steak for 3 minutes per side for medium rare (if your broiler is weak you may need 4 minutes per side). Transfer the steak to a cutting board and let rest for 5 minutes.

  5. Juice 1 lemon in a separate bowl. Add half the lemon juice to the sauce and taste. Adding lemon at this point will help reduce the darkening of the sauce keeping the beautiful green color. Add more lemon, or salt if needed.

  6. Thinly slice the steak across the grain. Serve on a big platter, passing a bowl of lemon wedges and a bowl with the green sauce, or pour the green sauce over the sliced steak on the platter.