Happy Do-As-Little-As-Possible Day

I was thinking about Labor Day. It’s a funny title for a time that’s meant to be a break from labor. I mean, shouldn’t it be called Rest Day? Or Chill Out Day?*. I think so.

So it’s in a very non-laborious spirit that I offer this, one of my highest reward-to-effort ratio recipes (i.e. lots of yum without much work), to accompany you into this deliciously long weekend. Enjoy! 

{ Grilled Flank Steak with Salsa Verde }

This Salsa Verde is of the Old World variety—think parsley and anchovies in lieu of cilantro and chiles

1-1/2 pounds flank steak
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, minced
1/2 cup fresh flat-leaf parsley
1/2 cup freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon anchovy paste
1/2 teaspoon crushed red pepper flakes

Rub flank steak with 1 1/2 teaspoons salt and half of the pepper and garlic; set aside. Grill steak over medium-high direct heat for 7 minutes, turning once, or until cooked to desired doneness. Transfer to a platter, cover with foil, and let rest 10 minutes before slicing thinly across the grain.

Meanwhile, in a blender or mortar and pestle (although an m&p will lower the reward-to-effort ratio), combine remaining salt, pepper, garlic and next five ingredients until smooth. Spoon over steak.

Serves 6

Pair with . . . An Alexander Valley Cabernet Sauvignon would meet the meat while echoing the greener notes in this dish. Or try something a bit more daring, like a Tempranillo or Cabernet Franc.

* (according to Wikipedia, Labor Day was instituted in 1882 at the bequest of the Central Labor Union . . . hence the name)

Tags: recipe, labor+day, grilled+flank+stead, salsa+verde, grilled+steak