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Grilled Marinated Steak with Salsa Verde Sauce

Are you still buying steaks and just throwing them on the grill?  Well, it's time to take your steaks to the next level and marinate them.  You won't believe the difference.   I get asked a lot what I marinate my steaks in and I'm going to share it with you.

I'm also going to introduce you to a sauce that's used in Italian cooking called salsa verde.  It's not like the spicy Mexican version, but is an herb based sharp sauce that is the traditional accompaniment for bollito misto - the Piedmontese dish of boiled meats. I like it very much over grilled steak.  It is a raw sauce made with fresh parsley and is simple to whirl up in your food processor.  When we had dinner at Perbacco in San Francisco, they brought out breadsticks with salsa verde for dipping and their version was out of this world. 

Marcella Hazan has a great little tip about salsa verde that I think is spot on - if the salsa verde is going to be used for beef, you use red wine vinegar in it.  If it's going to be used for fish, you use lemon zest. It's a little brighter.  I think that's brilliant and that's what I've done in my version. 


Grilled Marinated Steak with Salsa Verde Sauce

for a printable recipe click here

note: the steak is best when allowed to marinate overnight


1 flank steak, about 1-1/2 to 2 pounds

for the marinade: 

  • 2 tablespoons extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/8 cup soy sauce
  • 1 clove garlic, minced or 1/8 teaspoon garlic powder 
  • 1/8 teaspoon onion powder
  • 1/4 cup dry sherry

for the salsa verde:

makes about 1/2 cup

(you can substitute the zest of 1 lemon for the red wine vinegar if using the salsa verde for fish)

  • 1 cup packed flat leaf parsley
  • 2 anchovy filets
  • 2 tablespoon capers packed in salt, rinsed
  • 1 garlic clove
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon red wine vinegar  



for the marinade:

Place all ingredients in a gallon size ziplock bag.  Add steak and close ziplock, expelling as much air as you can. Refrigerate steak and let it marinate at least overnight.  

for the salsa verde:

Place all ingredients in a food processor and process until smooth.  


Let the steak sit out at room temperature for about a half hour before grilling. Grill the steak until medium rare, about 8 minutes per side, depending on the thickness.  Season generously with salt and pepper. Slice and serve with the salsa verde sauce.


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Reader Comments (23)

That looks absolutely delicious! I look forward to trying it over the long weekend coming up!! Thank You again!! :-)

May 22, 2012 | Unregistered CommenterPatti Murphy

You are so right, marinating makes a big difference. Your steak looks juicy and delicious!

May 22, 2012 | Unregistered CommenterJudy@Savoring Today

meat is hard to photograph, yet your photos are mouth watering!!

May 22, 2012 | Unregistered Commenterthe urban baker

Excellent post. I have made a recipe like this using green chimichuri sauce (bobby flay) and it is very tasty. I really like the idea of the use of red wine vinegar.

You might want to point out to your readers that they should not use the actual sauce used to marinate the meat when serving.

May 22, 2012 | Unregistered CommenterGreg

I had pretty this same dish at Birreria at Eataly on Friday night! I'm glad to have a recipe for the salsa verde!

May 22, 2012 | Unregistered Commentercarrie

I usually marinade my steaks when I buy them, them put them in a zip-top bag and freeze them. They marinate really nicely as they thaw. BTW - your food looks delish! Cheers...

May 22, 2012 | Unregistered CommenterLindySez

Carla that looks so delicious and will be on the menu for my weekend barbeque.Thank you for all the brilliant recipes you put out there.They all have a little twist and people always comment on my food .Thank you so much.

May 22, 2012 | Unregistered CommenterJan Dieckhaus

Just love your recipes and thank you for sharing .i am going to try the steak and salsa at my weekend barbeque.i also love the twists you give your food,and my friends always ask for recipes.Thank you.

May 22, 2012 | Unregistered CommenterJan Dieckhaus

can i substitute ribeye for flank steak?

May 23, 2012 | Unregistered CommenterPamela

what i meant was can i use ribeye for this recipe instead of flank steak?

May 23, 2012 | Unregistered CommenterPamela

From The Italian Dish:

Pamela: You can use any steak you like!

May 23, 2012 | Registered Commenter[Elaine]

Do you clean the marinade off the meat before grilling?

May 23, 2012 | Unregistered CommenterJulie

Elaine will try this recipe for my hubby, I love salsa verde mmm!
Carla x

May 25, 2012 | Unregistered CommenterCarla Coulson

i will try that at my home........

May 26, 2012 | Unregistered CommenterItalian food

I made this on Friday night and it was delicious! We also used the salsa verde in an omlet on Saturday morning, and tossed it with veggies for the grill on Sunday. We used the last little bit slathered on corn on the cob. I'll be making this again and again! I did substitute anchovy paste for the anchovies, since I don't keep anchovies in my pantry. This was a perfect use of the overabundance of parsley in my garden!

May 30, 2012 | Unregistered CommenterMichele

Can't wait to try this recipe ! Like someone else posted...
do you wipe off he marinade before you grill?

March 12, 2013 | Unregistered CommenterStella

From The Italian Dish:

Stella: No, do not wipe off the marinade - just remove it from the ziplock and marinade and put it right on the grill. Hope this helps!

March 13, 2013 | Registered Commenter[Elaine]

Sono un cuoco italiano, posso darti un consiglio per migliorare la tua salsa verde?
Aggiungi mezzo panino raffermo, fatto rinvenire in acqua e aceto poi strizzato e frullato insieme al tutto.
Questo dara' sicuramente consistenza alla tua salsa e eviterai il fastidioso effetto " separato " dell olio dagli altri ingrdienti.

Im an italian chef, I suggest you to sop up some bread in water and vinegar and add it to tha other ingredients; then mixed everything with a blender.
In this way the sauce will be thicker and the ingredients will be better blended.
Let me know!!

August 13, 2013 | Unregistered Commenterluca pirovano

I love this recipe. Salsa Verde is the perfect accompaniment. I recommend this as one of the various steak sauces at any steak house, bellisimo! Thank you for the post!

Guy Humeniuk

August 27, 2013 | Unregistered CommenterGuy Humeniuk

The "salsa" is actually bagnet vert, un piatto tipico di piemontese (along with bagna cauda). Both sets of my grandparents came from Torino, and we made this always on a holiday or special occasion. Luca is correct that the addition of a slice of stale bread (crust cut off) drizzled with a dash of vinegar will indeed give it a nice texture.

October 17, 2013 | Unregistered CommenterDiego

i have tried your receipe and believe me they are really really nice and tender thank you

June 28, 2014 | Unregistered Commenternilesh

This sounds gorgeous, thanks for putting up this recipe, going to try it some time.


October 23, 2014 | Unregistered Commenterplasterer bristol

Brilliant post by Luca Provano! Definitely will use the bread/water/vinegar to thicken the salsa. Thank you Luca :-)

May 27, 2015 | Unregistered CommenterASwissMaid

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