Flank Steak with Mediterranean Olive & Tomato Salad
Once the steak is done, remove it from the grill and let it rest for 5–8 minutes. Slice thinly across the grain. Top with the Mediterranean olive and tomato salad, allowing the juices to drizzle over the meat—creating a built-in vinaigrette. Spoon any remaining salad over a crisp green salad, or serve alongside the steak for extra freshness.
Equipment
- Grill or cast iron pan
- Sharp knife
- Cutting Board
- Large mixing bowl
- Tongs or spatula
- Measuring cups and spoons
Ingredients
For the Flank Steak
- 1 2.5–3 lb flank steak, trimmed
- Kosher salt to taste
- Cracked black pepper to taste
For the Mediterranean Olive & Tomato Salad
- 1 12–16 oz jar of olives, crushed (such as Castelvetrano)
- 2 cloves garlic finely minced
- 1 bunch fresh dill chopped
- ½ cup fresh basil leaves chopped
- 1 cup cherry tomatoes halved
- 2 medium slicing tomatoes diced (about 1 cup)
- Juice of 1 lemon
- 2 tablespoons white vinegar or white wine vinegar
- ¾ cup olive oil
- Kosher salt and pepper to taste
Instructions
- Bring the flank steak to room temperature for up to one hour. Meanwhile, preheat your grill to 400°F, or heat a cast iron pan over medium-high heat (make sure to crack a window if cooking indoors).
- Generously season the steak on both sides with kosher salt and cracked black pepper. Place the steak over direct heat and grill for 5–6 minutes per side, or until it achieves caramelization and a bit of char. Cook to medium-rare, or to your desired doneness.
- While the steak is grilling, prepare the Mediterranean salad. In a large bowl, combine the crushed olives, minced garlic, chopped dill and basil, cherry tomatoes, diced slicing tomatoes, lemon juice, vinegar, and olive oil. Season with salt and pepper to taste. Toss gently to mix, being careful not to crush the tomatoes.
- Once the steak is done, remove it from the grill and let it rest for 5–8 minutes. Slice thinly across the grain. Top with the Mediterranean olive and tomato salad, allowing the juices to drizzle over the meat—creating a built-in vinaigrette. Spoon any remaining salad over a crisp green salad, or serve alongside the steak for extra freshness.