Roasted Rapini and Sliced Steak with Lemony Salsa Verde – Rachael Ray

Ingredients

• 2 tablespoons white balsamic or sherry vinegar
• Juice and zest of 1 small lemon
• 2 cups loosely packed parsley, 1 bunch
• 4 anchovy filets
• 3 tablespoons capers
• Black pepper, 1/2 teaspoon
• Red pepper flakes, pepperoncino, 1/2 teaspoon
• 1 shallot, coarsely chopped
• 2 cloves garlic
• 1/3 cup olive oil
• 2 bundles of rapini, trimmed
• Salt and pepper
• About 3 to 4 tablespoons olive oil
• 2 small red chilies, finely chopped or 1 teaspoon crushed red pepper flakes
• Grated nutmeg
• 1 1/2 pounds flank steak or flat-iron steaks