Directions:
- Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
- Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
- Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.
- Per serving: Calories 465; Fat 31 g (Saturated 8 g); Cholesterol 66 mg;
- Sodium 545 mg; Carbohydrate 7 g; Fiber 2 g; Protein 37 g
- Photograph by Antonis Achilleos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.8 Kcal (2042 kJ) | ||
| Calories from fat | 301.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.51g | 52% | |
|---|---|---|---|
| Cholesterol | 115.64mg | 39% | |
| Sodium | 241.85mg | 10% | |
| Potassium | 985.88mg | 21% | |
| Total Carbs | 7.02g | 2% | |
| Sugars | 3.31g | 13% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 37.96g | 76% | |
| Vitamin C | 55.6mg | 93% | |
| Iron | 5.4mg | 30% | |
| Calcium | 109.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 148.04 Kcal (620 kJ) | ||
| Calories from fat | 91.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.17g | 52% | |
|---|---|---|---|
| Cholesterol | 35.1mg | 39% | |
| Sodium | 73.4mg | 10% | |
| Potassium | 299.2mg | 21% | |
| Total Carbs | 2.13g | 2% | |
| Sugars | 1.01g | 13% | |
| Dietary Fiber | 0.71g | 9% | |
| Protein | 11.52g | 76% | |
| Vitamin C | 16.9mg | 93% | |
| Iron | 1.7mg | 30% | |
| Calcium | 33.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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