Broiled Flank Steak with Tomato-Scallion Relish

Broiled Flank Steak with Tomato-Scallion Relish
Broiled Flank Steak with Tomato-Scallion Relish might be just the main course you are searching for. Watching your figure? This dairy free recipe has 383 calories, 25g of protein, and 29g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of olive oil, crusty bread, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes roughly 32 minutes.

Instructions

1
Position a broiler pan on the rack closest to the broiler and preheat to high. Rub the steak lightly with some olive oil and sprinkle with the herbes de Provence and salt and pepper, to taste.
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Herbes De ProvenceHerbes De Provence
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Olive OilOlive Oil
SteakSteak
Dry Seasoning RubDry Seasoning Rub
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BroilerBroiler
2
Put the whole tomatoes, scallions, and garlic cloves in a large bowl, drizzle with about 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated.
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Salt And PepperSalt And Pepper
Whole TomatoWhole Tomato
Whole Garlic ClovesWhole Garlic Cloves
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Olive OilOlive Oil
Green OnionsGreen Onions
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BowlBowl
3
Carefully lay the steak in the center of the hot pan, arrange the vegetables around it, and broil until the steak is brown but still tender to the touch and the vegetables are charred, 5 to 6 minutes. Turn the steak and the vegetables and broil another 5 to 6 minutes, until the steak is medium rare (an instant-read thermometer inserted crosswise into the side of the steak registers 130 degrees F) and vegetables are charred.
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SteakSteak
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Frying PanFrying Pan
4
Transfer the steak and vegetables to a cutting board.
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SteakSteak
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5
For the relish: Core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish.
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Whole Garlic ClovesWhole Garlic Cloves
Green OnionsGreen Onions
TomatoTomato
RelishRelish
6
Transfer the vegetables and all their juices to a bowl and stir in the remaining 1/4 cup or so of the olive oil, the vinegar, and the Worcestershire sauce. Season with salt and pepper, to taste. Slice the meat against the grain and on an angle, transfer to a plate or platter, and serve with the relish and toasted bread.
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Worcestershire SauceWorcestershire Sauce
Salt And PepperSalt And Pepper
VegetableVegetable
Olive OilOlive Oil
VinegarVinegar
GrainsGrains
BreadBread
MeatMeat
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BowlBowl

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.
Miranda Lambert County Road Merlot Wine
Miranda Lambert County Road Merlot Wine
Our most robust spirit is full of fruity flavor and powerful color yet smooth in texture and delivery. With its ripe berry essence the aroma lingers as long as the explosive finish. This dry velvety Merlot is endowed with just the right balance of power and finesse that make it an excellent companion to steak and pastas with full bodied red sauce and dark chocolate.
DifficultyMedium
Ready In32 m.
Servings6
Health Score61
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