Seared Flank Steak And Asian Salsa

• preserved lemon Salted
• 1 tomato
• 2 tablespoons pitted green olives
• 1 tablespoon coriander leaves chopped
• olive oil
• Espelette pepper
• 2 flank steaks

1. Cut the preserved lemon in half and remove the pulp. Cut the lemon skin into small cubes.
2. Dice the tomato and add to the lemon.
3. Coarsely chop the olives and add them to the previous mixture.
4. Sprinkle with chopped coriander and add a drizzle of olive oil. Add a pinch of Espelette pepper and mix well. Set aside.
5. In a hot pan, sear the flank steaks on each side. Ideally, you should leave some of the meat rare, but do as you please. Cover with foil and put aside for a few minutes.
6. Cut the beef into thin slices. Divide them into small cups and add a little salsa on top.

tomato, green olives, coriander, olive oil, espelette pepper, flank steaks

Taken from www.yummly.com/recipe/Seared-Flank-Steak-and-Asian-Salsa-9003462 (may not work)