Sheet Pan Flank Steak with Italian Salsa Verde

We love these sheet pan dinners. They are easy, and clean-up is a snap. The “Italian” salsa verde (green sauce) in this recipe enhances the veggies and meat. For a complete, delicious meal, serve it with pasta drizzled with a little Flying Olive EVOO, brown rice, or potatoes Barb L.

Serves: 4


1 lb flank steak, trimmed

1 tsp kosher salt, divided

¾ tsp black pepper, divided

6 Tbsp Flying Olive Gremolata, Chipotle, Tuscan Herb, Garlic, Cilantro and Roasted Onion, or a Combination of Choice

1 pound broccoli heads, divided into florets with stem attached

1 medium red onion, cut into wedges

¼ cup roughly chopped fresh flat-leaf (Italian) parsley

2-3 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar, depending on how tangy you want your salsa verde to be

1 ½ Tbsp chopped fresh oregano

1 Tbsp capers, chopped

¼ tsp crushed red pepper (If using Chipotle EVOO, you might want to reduce the amount), optional


Preheat the broiler with oven rack in top position. Place a rimmed baking sheet in the oven while oven heats.

Sprinkle the steak with ½ tsp salt and ½ tsp black pepper. Carefully remove the HOT! pan from the oven and add 1 Tbsp of Flying Olive EVOO of Choice. Brush the pan with the oil to coat. Add the steak to the pan and broil for 5 minutes. CAREFULLY remove the pan from the oven. Turn the steak over. Add 1 Tbsp of Flying Olive EVOO of Choice around the flank steak. Arrange the broccoli, and onion pieces evenly around the steak. Sprinkle the veggies with ½ tsp salt and remaining ¼ tsp black pepper. Return the pan to the oven and broil until a thermometer inserted in the steak registers 140 degrees F, about 5 minutes.

Place the steak on a cutting board. Continue to broil the veggies until tender and lightly charred, about 3-4 minutes. Whisk together the remaining salt, ¼ cup oil, parsley, vinegar, oregano, capers, and red pepper (if using) in a bowl. Cut the steak against the grain into this slices. Spoon parsley mixture evenly over the steak. Serve with the steak with the veggie mixture.

Inspired by a recipe in Cooking Light Magazine, March 2018.

Submitted by Barb L.