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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
2 cups ripe tomatoes, peeled, seeded, & chopped
2 cup red and yellow bell peppers, roasted, peeled, and seeded
1 jalapeno or serrano chili
Gray salt and cracked black pepper
1 flank steak, about 1 lb
1-1/2 tsp dried oregano
Extra virgin olive oil
4 large slices bread from a good, crusty loaf
1 tsp balsamic vinegar
Prepare the tomatoes and bell peppers over a bowl to catch all the juices. Cut the peppers into long strips. Strain all the juices into a large saucepan. Add the chili. Bring quickly to a boil, then simmer until reduced to a heavy syrup, about 10 minutes. Scoop out the chili, seed, and mince. Add the peppers and tomatoes to the saucepan and bring to a boil. Lower the heat and simmer for 20 minutes. Stir in the chili, salt, and pepper to taste. Remove from heat.
Prepare the grill. Season the flank steak with salt, pepper, 1 tsp of the oregano, and brush with 1 tbsp of the olive oil. Grill, turning once, until done, about 10 minutes for rare meat. Transfer to a cutting board, drizzle with another 1 tbsp olive oil, and crumble the remaining 1/2 tsp oregano over the top. Let rest for about 5 minutes. Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside, but still soft within. (Continued on the next page)
Carve the meat on the diagonal into thin slices and arrange on a platter or plates. Top each slice of grilled bread with the roasted peppers in sauce and arrange next to the meat. Gather all the meat juices into a small bowl and whisk in the vinegar and the remaining 1 tbsp olive oil. Drizzle over each portion. Serve with the bread. Serves 4.
Serve with a fairly hearty red such as Echeverria Cabernet. A full-flavored Italian red such as a Rosso di Montalcino would work well. Or try a big Spanish red from Ribero del Duero or a good Australian Shiraz.
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GRILLED FLANK STEAK WITH ROASTED PEPPERS IN TOMATO SAUCE
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
2 cups ripe tomatoes, peeled, seeded, & chopped
2 cup red and yellow bell peppers, roasted, peeled, and seeded
1 jalapeno or serrano chili
Gray salt and cracked black pepper
1 flank steak, about 1 lb
1-1/2 tsp dried oregano
Extra virgin olive oil
4 large slices bread from a good, crusty loaf
1 tsp balsamic vinegar
Prepare the tomatoes and bell peppers over a bowl to catch all the juices. Cut the peppers into long strips. Strain all the juices into a large saucepan. Add the chili. Bring quickly to a boil, then simmer until reduced to a heavy syrup, about 10 minutes. Scoop out the chili, seed, and mince. Add the peppers and tomatoes to the saucepan and bring to a boil. Lower the heat and simmer for 20 minutes. Stir in the chili, salt, and pepper to taste. Remove from heat.
Prepare the grill. Season the flank steak with salt, pepper, 1 tsp of the oregano, and brush with 1 tbsp of the olive oil. Grill, turning once, until done, about 10 minutes for rare meat. Transfer to a cutting board, drizzle with another 1 tbsp olive oil, and crumble the remaining 1/2 tsp oregano over the top. Let rest for about 5 minutes. Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside, but still soft within. (Continued on the next page)
Carve the meat on the diagonal into thin slices and arrange on a platter or plates. Top each slice of grilled bread with the roasted peppers in sauce and arrange next to the meat. Gather all the meat juices into a small bowl and whisk in the vinegar and the remaining 1 tbsp olive oil. Drizzle over each portion. Serve with the bread. Serves 4.
Serve with a fairly hearty red such as Echeverria Cabernet. A full-flavored Italian red such as a Rosso di Montalcino would work well. Or try a big Spanish red from Ribero del Duero or a good Australian Shiraz.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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