Prep 25 mins
Cook 0 mins
From the Food network's kitchen cookbook "Making it Easy." The photos in this book are so tempting. I borrowed this from the library and I'm copying all the recipes I hope to make after I return the book. Hope you like it!
For the steak
- 1 1⁄2 lbs flank steaks
- 1⁄3 cup extra virgin olive oil
- 1 tablespoon herbes de provence
- kosher salt
- fresh ground black pepper
For the relish
- 3 ripe tomatoes
- 1 bunch scallion, trimmed
- 8 whole garlic cloves, unpeeled
- 1 tablespoon balsamic vinegar, you can use red wine vinegar as well
- 1⁄4 teaspoon Worcestershire sauce
- toasted crusty bread, for serving
- Position broiler pan on rack closest to the broiler and preheat to high. Rub steak lightly with some of the oil and sprinkle with the herbs de Provence and salt and pepper to taste.
- Put the whole tomatoes, scallions, and garlic in a large bowl, drizzle with about 1 tablespoons of the olive oil, and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated.
- Carefully lay the steak in the center of the hot pan, arrange the vegetables around it, and broil until the steak is brown but still tender to the touch and the vegetables are charred, 5-6 minutes.
- Turn the steak and veggies and broil another 5-6 minutes, until the steak is medium rare (instant read thermometer 130 degrees F.) and the veggies are charred.
- Transfer the steak and veggies to a cutting board.
- Core the tomatoes, squeeze the garlic cloves from their skins and chop them both with the scallions to make a chunky relish.
- Transfer the veggies and all their juices to a bowl and stir in the remaining 1/4 cup or so of the olive oil, the vinegar and the Worcestershire sauce. Season with salt and pepper to taste.
- Slice the meat against the grain and on an angle, transfer to a plate or platter, and serve with the relish on toasted bread.