My Step-Dad used to call this easy grilled flank steak recipe “A company diner!” meaning that it was so delicious he would happily serve it to guests. I found this dish in my Mom’s enormous recipe folder as a page ripped out from a twenty year old Bon Appetite issue – you know, back when they used to put together nice composed coursed menus.
The magazine pairs the flank steak with grilled baby artichokes, roasted potatoes and for dessert a grilled balsamic glazed nectarine topped with marscapone. I’m sure there was a soup or salad to start but I don’t have the full issue. I used my Mom’s signature grilled artichoke recipe instead of the one suggested. And of course, I’ve altered the steak recipe and adjusted it to what’s growing in my Chef’s garden at present.
And about my garden – what is going on California?!?! – my heirloom tomatoes are going nuts! It’s October!!! I know this is a Summer recipe of sorts, but my tomatoes are just hitting their stride and I think we might be headed towards another Indian Summer here on the West Coast. I’ve got Green Zebras, Early Girls, Slicers, Marzano, Sungold cherry tomatoes, yellow pear cherry tomatoes and one other type of cherry that I have no name for. None of my plants are ‘determinate’ and they have hit about seven feet in height so far with no signs of slowing down.
Layla does not like tomatoes. However, she did pop a Sungold in her mouth after I told her it tasted like a strawberry. It came back out shortly after she felt the tomato jelly ooze. I think it was more of a texture freak-out than a flavor issue. She does like to hunt for the ripe ones though. My old family pup Annie (short for Anniversary), used to love to pop cherry tomatoes in her mouth. She would never swallow them but I think she thought it was fun!
Flank steak is a quick meal. It takes me about 3 minutes per side on the BBQ for medium rare meat. The real key to this recipe is making the cherry tomato relish about an hour before and letting it sit at room temperature. The sherry vinegar and salt draw out the tomato juice to make a delicious vinaigrette that melds perfectly with the steak’s juices. If you are not an olive fan, they can be subbed for capers – anything salty and meaty tasting works in this relish. Add a side of mashed potatoes, roasted potatoes, polenta or even wild rice to make a hearty meal.
Credit, where credit is due, here is the original recipe that I adapated from Bon Appetit: Herb Crusted Flank Steak with Cherry Tomatoes and Olives
Ingredients
- 4 tablespoons chopped fresh thyme
- 4 tablespoons chopped fresh rosemary
- 2-3 tablespoon chopped fresh tarragon
- 2 garlic cloves, minced
- 2 teaspoons Kosher salt
- 1 1/2 teaspoons ground black pepper
- 3 tablespoons olive oil
- 2-3 pound flank steak
- Tomatoes
- 2 cups halved cherry tomatoes, mixed colors if possible and add any other firm heirloom desired. For example: Green Zebras
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup pitted and quartered black and green olives, like Kalamata and Castelveltrano
- 1/4 cup chopped fresh basil
- 1/4 cup extra-virgin olive oil
- 3 tablespoons Sherry vinegar
- 1/2 teaspoon sea salt (or more, taste and adjust)
For the Flank Steak: Mix the first 7 ingredients in a small bowl. Place steaks in large glass baking dish. Rub with herb-garlic-olive oil mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
For the Tomato Olive Relish: Mix all ingredients in a large bowl. Season tomatoes to taste with salt. This should be made 2 hours ahead and left to stand at room temperature.
Prepare the barbecue on medium-high heat. Grill steak until cooked to desired doneness, about 3-4 minutes per side for medium rare. Transfer steaks to cutting board. Tent loosely with foil. Let stand 4-5 minutes.
Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.
Oh my! This sounds delicious, and right up my alley. Layla is such a cutie!