Grilled flank steak with tomato-spring onion relish
Smoky, juicy, and bursting with Mediterranean flair, this grilled flank steak recipe is a sizzling upgrade for your next backyard bash!
Ingredients
Method
1) Position a grill pan on the rack closest to the grill and preheat to high. Rub the steak lightly with some olive oil and sprinkle with the herbes de Provence and salt and pepper, to taste. Put the whole tomatoes, spring onions, and garlic cloves in a large bowl, drizzle with about 1 tbsp of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated.
2) Carefully lay the steak in the center of the hot pan, arrange the vegetables around it, and grill until the steak is brown but still tender to the touch and the vegetables are charred, 5 to 6 mins. Turn the steak and the vegetables and grill another 5 to 6 mins, until the steak is medium rare (an instant-read thermometer inserted crosswise into the side of the steak registers 60C) and vegetables are charred. Transfer the steak and vegetables to a cutting board.
For the relish:
1) Core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the spring onions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the remaining 4 tbsp or so of the olive oil, the vinegar, and the Worcestershire sauce. Season with salt and pepper, to taste. Slice the meat against the grain and on an angle, transfer to a plate or platter, and serve with the relish and toasted bread.
Steak your claim to summer with this incredible grilled flank steak recipe.
Fire up the BBQ and get ready for your new favourite cookout classic! Tender beef gets the star treatment with a generous rub of herbes de Provence, then this showstopping grilled flank steak recipe hits the grill for that perfect char and mouthwatering, smoky aroma. Each slice is juicy, flavour-packed, and ready to steal the show at any summer gathering. Sure, chicken, sausages and burgers on the barbie are great, but this recipe using flank steak seriously raises your grill game!
Alongside the main event, the added sizzle in this recipe comes from the fresh, punchy tomato-spring onion relish. Ripe tomatoes, spring onions, and whole garlic cloves are tossed with extra virgin olive oil, a splash of balsamic or red wine vinegar, and a dash of Worcestershire sauce for a tangy twist. They’re charred to perfection and chopped up for a chunky relish that’s hard to beat.
All that’s left to do to complete this grilled flank steak recipe is pile your steak and relish high on toasted crusty bread - think rustic sourdough, pillowy ciabatta, or a classic French baguette - and for extra flank meat recipe flair, rub your toast with a cut clove of garlic or drizzle with a little more olive oil before serving.
Craving a twist? Add chopped olives or capers to the relish for a briny kick, or scatter over fresh basil for a fragrant finish. This grilled flank steak recipe is as versatile as it is delicious - perfect for picnics, alfresco dinners, or anytime you want to bring a taste of the Med to your table.
This recipe using flank steak is a winner, but if you’re hungry for more grill thrills, why not try a classic grilled chicken and kale caesar brick-pressed sandwich, a Hawaiian BBQ pulled pork sandwich with grilled pineapple relish, or grilled lamb sandwiches with quick pickled sweet cucumbers. Yum!
