Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
1 2-pound flank steak
Juice from 3 limes, plus 1 teaspoon zest
Juice from 1 orange, plus 1 teaspoon zest
3 scallions, roughly chopped
5 cloves smashed garlic, divided
1 teaspoon Dijon mustard
2 anchovy fillets
3 tablespoons balsamic vinegar
1 cup fresh parsley, loosely packed
1 cup cilantro, loosely packed
1 cup basil, loosely packed
About 1 cup olive oil, divided
Salt and pepper to taste
Pierce the steak all over with a fork. Pour lime and orange juice, zest, 3 cloves garlic, balsamic vinegar, ½ cup olive oil, and a pinch of salt and pepper in a plastic bag. Add steak to bag and place in a baking dish. Refrigerate for 30 minutes. Allow to come to room temperature after marinating.
Meanwhile, add parsley, cilantro, basil, ⅓ cup olive oil, scallions, anchovies, mustard and the remaining garlic to a food processor. Blend until slightly chunky. Transfer to a bowl and season with salt and pepper to taste.
Heat an oiled grill or grill pan over high heat. Grill steak, turning only once, for 5-6 minutes per side. Remove to a cutting board and let rest for 5 minutes. Thinly slice steak against the grain and serve alongside salsa.