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Grilled Flank Steak with Salsa Cruda (Michael Chiarello) Recipe

Grilled Flank Steak with Salsa Cruda (Michael Chiarello) Recipe

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Grilled Flank Steak with Salsa Cruda (Michael Chiarello)

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Ingredients:

Serving

5 or 6 vine-ripened tomatoes
1 onion, sliced into thick rings
1 large red bell pepper
2 jalapeno chiles
6 to 7 tbsp extra-virgin olive oil, plus extra for brushing bread
gray salt and freshly ground pepper
wooden skewers , soaked in water for 30 minutes
3 tbsp minced garlic
2 tbsp balsamic vinegar
1 tbsp finely chopped fresh oregano leaves
gray salt and cracked black pepper
1 flank steak , about 1 lb
4 oz gorgonzola, crumbled
1 1/2 tsp dried oregano
4 large slices bread , cut from a good, crusty loaf

Directions:

Prepare the grill and let it burn down to medium coals. Core the tomatoes and cut an X through the skin on the bottom of each. In a bowl, toss the tomatoes, onion, bell pepper, and chiles with 1 to 2 tablespoons of the olive oil; season with salt and pepper. Secure the chilies with metal or soaked wooden skewers so they won't fall through the grill grate. Place the tomatoes on the grill, X-side down and away from direct heat, with the other vegetables. Cover the grill and cook, turning the onions, bell pepper and chiles to char evenly all over, until the tomatoes have softened but are still firm enough to stand on their own and the onions, bell pepper and chilies are blistered, about 15 minutes. Put the pepper and chiles in a bowl and cover to steam and loosen the skins. Let the tomatoes cool to room temperature.
In a large, shallow bowl, combine 4 tablespoons olive oil, garlic, vinegar, oregano. Season with salt and pepper, to taste. Set aside.
Peel the grilled vegetables. Cut the tomatoes in half horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the onions and tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices. Seed and chop the chiles. Cut the bell pepper into small dice. Mash the chiles and taste to determine their heat.
Add all vegetables with garlic olive oil mixture. Mix well before topping pasta or flank steak.
Season the flank steak with salt, pepper, and brush with 1 tablespoon of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat (to cook indoors try a cast iron, skillet or bistecca pan). A minute before removing steak from the heat, top with oregano and Gorgonzola. Transfer to a cutting board, drizzle with another 1 tablespoon olive oil, and crumble the remaining 1/2 teaspoon 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.
Carve the meat on the diagonal into thin slices and arrange on a platter or plates, on top of crusty bread. Top with about 1/4 cup of the Salsa Cruda, per slice of bread drizzled over each portion. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1584.79 Kcal (6635 kJ)
Calories from fat	997.74 Kcal
		% Daily Value*
Total Fat	110.86g	171%
Cholesterol	98.36mg	33%
Sodium	3865.43mg	161%
Potassium	565.7mg	12%
Total Carbs	80.22g	27%
Sugars	4.16g	17%
Dietary Fiber	5.03g	20%
Protein	66.84g	134%
Vitamin C	31.7mg	53%
Vitamin A	1mg	34%
Iron	16.9mg	94%
Calcium	405.8mg	41%

Amount Per 100 g
Calories	628.87 Kcal (2633 kJ)
Calories from fat	395.92 Kcal
		% Daily Value*
Total Fat	43.99g	171%
Cholesterol	39.03mg	33%
Sodium	1533.87mg	161%
Potassium	224.48mg	12%
Total Carbs	31.83g	27%
Sugars	1.65g	17%
Dietary Fiber	2g	20%
Protein	26.52g	134%
Vitamin C	12.6mg	53%
Vitamin A	0.4mg	34%
Iron	6.7mg	94%
Calcium	161mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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