Flank Steak With Tomato-Olive Relish
Need a gluten free, dairy free, and primal main course? Flank Steak With Tomato-Olive Relish could be an outstanding recipe to try. One serving contains 262 calories, 26g of protein, and 15g of fat. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes approximately 37 minutes. A mixture of balsamic vinegar, olive oil, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Sprinkle flank steak evenly with salt and pepper.
Cook steak in hot oil in large skillet over medium-high heat 6 to 8 minutes on each side or to desired degree of doneness.
Remove steak, and drain, reserving 1 tablespoon drippings in skillet; add garlic, and saut 1 minute.
Add wine, tomatoes, olives, and vinegar; cook 10 minutes or until reduced by half. Stir in parsley.
Cut steak diagonally across grain into thin slices, and serve with tomato mixture.
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. You could try Matanzas Creek Alexander Valley Merlot. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 28 dollars per bottle.
Matanzas Creek Alexander Valley Merlot
A medium purple color. Flavors of satsuma plum, dark chocolate covered raspberries, and allspice aromas primarily. On the palate, this is a classic Merlot with good concentration. It is savory and medium bodied with velvety tannins. Homemade cherry pie tart and sandal wood aromas are perceived easily when tasting.