This is yet another recipe featuring summer's delicious baby tomatoes. I leave them raw and mix with basil, shallot, and balsamic before spooning the mixture on top of grilled steak. The warm sliced beef absorbs all the delicious tomato flavor and makes for a killer family-style dish. Any leftover relish can also be spooned on top of toasted bread for an easy bruschetta. It's the perfect thing for an al fresco dinner.
Grilled Flank Steak with Tomato Relish:
- Halve 1 pt. of baby tomatoes and place in a bowl.
- Add in 1 minced shallot, 2 tbsp. chiffonade basil,* a pinch of salt and pepper, 2 tbsp. extra virgin olive oil, and 1 tbsp. balsamic vinegar.
- Set tomato relish aside and pre-heat a grill to high.
- Season 1 lb. flank steak with salt and pepper and let sit at room temperature for 20 minutes while the grill heats.
- Cook steak for 3-4 minutes per side, then remove and let rest on a covered plate for 10-15 minutes.
- Slice the steak and spoon the tomato relish on top.
Serves two-three
*To chiffonade basil: stack the leaves on top of each other, roll up like a cigar, and slice to form ribbons.
No comments:
Post a Comment