This flank steak and tomato sauce combination may seem unlikely, but the sun-dried tomatoes add a burst of flavor that accentuates the grilled steak’s flavors perfectly. Serve with oven-roasted, sliced potatoes, and you’ve got a warm, comforting meal worthy of winter. Happy grilling!
Sliced Flank Steak with Sun-Dried Tomato Sauce (from KitchenDaily)
- 1 1/4 pound flank steak
- 1 1/4 teaspoons ground cumin, divided
- 8 sun-dried tomatoes, preferably in oil, drained
- 2 tablespoons capers, drained and chopped
- 1 clove garlic, smashed
- 1 tablespoon chopped parsley
- 1 tablespoon sherry or red wine vinegar
- salt and pepper
Pat meat dry and season with 1 tsp cumin, and 1/2 tsp each of salt and pepper.
Preheat an oiled, ridged grill pan, preferably cast iron, over medium heat.
Grill steak for 6-7 minutes on each side, turning once, for medium rare. Increase cooking time if medium well or well done is desired.
Transfer to a cutting board and let rest, uncovered, for 10 minutes.
Blend 1/4 tsp cumin, sun-dried tomatoes, capers, garlic, parsley, and sherry/vinegar with 1 cup water in a blender until smooth. Pour into a small saucepan and simmer for 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 tomato sauce. Enjoy!