garlic and herb marinated steak with tomato relish

Garlic & Herb Marinated Steak with Tomato Relish

Name: Garlic & Herb Marinated Steak with Tomato Relish
Prep time: 30 min
Cook time: 10 min
Total time: 70 min
Ingredients: 3 cloves Garlic (crushed); 2 T Herbs d’ Provence; 1 T Salt; 1 T Ground Pepper; 2 T Olive Oil; 3 pounds Flap Meat or Skirt Steak; 1½ pound (2 cups) Cherry Tomatoes (cut into bite-sized pieces); 2 Shallots (sliced thinly); 6 T Oil-Packed Sun Dried Tomatoes (drained and chopped (reserved 3T of the oil)); 2 T Capers; 4 T Fresh Basil Leaves (julienne); 3 T Red Wine Vinegar; Salt & Pepper

A satisfyingly spicy dry rub on the meat, complimented by a fresh cherry tomato and onion relish tossed with sundried tomatoes to give a sweetness highlighted with an acid punch that pairs perfectly with the smokiness of grilled meat.

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Prep Time 30 mins

Cook Time 10 mins

Marinate 30 mins

Total Time 1 hr 10 mins

Ingredients

Steak:

3 cloves Garlic crushed
2 T Herbs d’ Provence
1 T Salt
1 T Ground Pepper
2 T Olive Oil
3 pounds Flap Meat or Skirt Steak

Tomato Relish:

1½ pound (2 cups) Cherry Tomatoes cut into bite-sized pieces
2 Shallots sliced thinly
6 T Oil-Packed Sun Dried Tomatoes drained and chopped (reserved 3T of the oil)
2 T Capers
4 T Fresh Basil Leaves julienne
3 T Red Wine Vinegar
Salt & Pepper

Instructions

In a small bowl, mix the garlic, herbs, salt, pepper and oil.
Rub this spice mixture all over steak and allow the meat to sit at least 30 minutes at room temperature. The rub can be placed on the meat and refrigerated ahead, but no more than 4 hours.
About 20 minutes before you are ready to grill, turn on the grill to heat to your grilling temperature, usually “medium-high” or the setting that gives you a good sear when the meat hits the steel grating.
Grill the meat until medium rare, 3-5 minutes a side, or until internal temperature is 130 – 135°F. Transfer steak to a platter and let rest for 5-10 minutes.
Slice the steak against the grain and serve with relish.
In a medium bowl, toss all the ingredients together.
Season well with salt and pepper and let sit at room temperature for a least 30 minutes. Serve with grilled meat.

Notes

Tips & Tricks

– Flap meat is a terrible name for a delicious cut of meat. It comes from the sirloin section of the animal. The French call this cut bavette which means “bib” because of the shape of the meat which is long and skinny like a bib. When preparing your meat cut it into manageable size pieces that will be easy to grill.The texture and taste are very similar to a skirt steak but usually cost less.

– Marinated meat can be placed in a zip lock bag and refrigerated up to 4 hrs. before cooking, no longer or meat fibers will start to break down and get soggy. Before grilling remove the meat from the bag using paper towels blot the meat to remove any moisture that has accumulated. This will insure you get a nice sear on the meat.

– Tomato relish can keep in refrigerator for three days.