Flank Steak with Mediterranean Olive & Tomato Salad

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!