...Grilled Flank Steak and Tomato Relish

I think flank steak is an under appreciated cut of beef. Often you see it in the beef section labeled as either flank steak or marinating steak. As long as you cook it to medium rare and slice it thinly against the grain its more flavourful and tender than other more expensive cuts. Served with this tarragon tomato relish you have an great dish for those hot summer days. The tomato relish actually taken from Gordon Ramsay's 'Healthy Appetite' and goes well with any cut of beef. The only difference is that I add a touch of honey to balance all the acidic ingredients.

- 1 whole flank steak
- 1 onion, half sliced and half chopped finely
- 3 sprigs of rosemary, chopped
- 5 cloves of garlic, chopped finely
- 3 ripe tomatos, peeled seeded and chopped
- 1 tbsp tarragon, chopped
- 1 tbsp dijon mustard
- 1 tbsp worchesteshire sauce
- 3 tbsp ketchup
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp lemon zest, chopped

1. The night before you plan on grilling your flank steak, marinate it with the chopped garlic, rosemary, sliced onion, olive oil, salt and pepper.
2. To prepare the tomato relish, combine chopped onion, tomato, tarargaon, dijon, worchestershire sauce, ketchup, olive oil, honey, lemon zest, balsamic vinegar, salt and pepper. This too can be prepared the night before to allow the flavours to come together.
Peel the tomatoes by cutting a shallow cross in the bottom
and submerging in boiling water for 1minute then run under
cold water. The skin will peel off really easily.
Once the skin is peeled quarter the tomatoes and remove
the inner pulp and seeds.
3. When you're ready to eat, grill your flank steak for 4-5 minutes each side for medium rare. Allow the steak to rest for at least 20 minutes before slicing
4. Slice against the grain into 1/2 centimetre thick and serve with the tomato relish



Post a Comment