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Sliced Flank Steak with Sun-Dried Tomato Sauce
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Provided By:
Ruth Cousineau

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    • Add some fried potatoes and broccoli rabe to this tender steak for a meal you could happily serve to even a meat-and-potato kinda guy.

    Ingredients

    Serves:

    Directions

    Pat meat dry and season with 1 tsp cumin, 1/2 tsp each salt, and pepper.

    Heat an oiled ridged grill pan, preferably cast-iron over medium heat until hot, then grill steak, turning once 12 to 14 minutes total for medium rare. Transfer to a cutting board and let rest, uncovered, 10 minutes.

    Blend remaining ingredients with 1 cup water in a blender until smooth. Pour into a small saucepan and simmer, 3 minutes. Add any accumulated juices from cutting board, then season to taste with salt and pepper. Slice steak across the grain and serve drizzled with sauce.

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    1 Comment

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    rsaillant1

    Flank steak & skirt steak are best if marinated in a large zip-loc in the fridge for 2 days. Combine one-half can real Coke, as tenderizer. 2 shots Harvey's Bristol Cream 2 cloves chpped garlic fresh ground pepper 1 glass red wine Grille.

    September 25 2010 at 8:44 AM Report abuse rate up rate down Reply

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