Flank Steak With Tomato-Olive Relish |
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Prep Time: 10 Minutes Cook Time: 27 Minutes |
Ready In: 37 Minutes Servings: 1 |
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Flank steak is generally cooked to medium-rare so it stays tender and juicy. Ingredients:
1 1/2 pounds flank steak |
3/4 teaspoon salt |
3/4 teaspoon coarsely ground pepper |
3 tablespoons olive oil |
2 garlic cloves, thinly sliced |
1/2 cup red wine or chicken broth |
1 (14 1/2-ounce) can italian-style diced tomatoes |
1/2 cup pitted oil-cured black olives, sliced |
1 tablespoon balsamic vinegar |
3 tablespoons minced fresh parsley |
garnish: flat-leaf parsley sprig |
Directions:
1. Sprinkle flank steak evenly with salt and pepper.
2. 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.
3. Remove steak, and drain, reserving 1 tablespoon drippings in skillet; add garlic, and sauté 1 minute. Add wine, tomatoes, olives, and vinegar; cook 10 minutes or until reduced by half. Stir in parsley.
4. Cut steak diagonally across grain into thin slices, and serve with tomato mixture. Garnish, if desired.
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