Flank Steak with Mediterranean Olive & Tomato Salad
Serves 4-6 people
Prep time 15-20 minutes
Cook time 15 minutes
Flank steak
1 2.5- to 3-pound flank steak, trimmed
Kosher salt and cracked black pepper
Mediterranean olive & tomato salad
1 12-16 ounce jar of your favorite olives, crushed (we chose Castelvetrano)
1 cup cherry tomatoes, halved
2 medium slicing tomatoes, diced (about 1 cup)
1 bunch fresh dill, chopped
1/2 cup fresh basil leaves, chopped
2 cloves fresh garlic, finely minced
Juice of one lemon
Kosher salt and pepper to taste
2 tablespoons white or white wine vinegar
3/4 cup olive oil
1. Bring the meat to room temperature for up to an hour. Preheat grill to 400 degrees OR use a cast iron pan over medium-high heat (crack a window). Season the meat generously with salt and pepper.
2. Throw the flank steak on the grill over direct heat, 5-6 minutes per side to achieve some caramelization and a bit of char. Cook to medium rare or your desired temperature.
3. While the steak cooks, place all salad ingredients in a bowl and toss gently, enough to mix.
4. Remove steak from the grill and rest 5-8 minutes.
5. Slice the steak across the grain as thinly as possible, then dress with olive & tomato salad. The juices become an amazing vinaigrette. Spoon them over a crisp green salad!
