Grilled Shell Steak with Tomato-Scallion Relish
- 1/3 cup extra-virgin olive oil
- 1 flank steak (about 11/2 pounds)
- 1 tablespoon herbes de Provence
- Kosher salt and freshly ground black pepper
- 3 ripe medium tomatoes
- 1 bunch scallions, trimmed
- 8 whole garlic cloves, unpeeled
- 1 tablespoon balsamic or red wine vinegar
- 1/4 teaspoon Worcestershire sauce
- Grilled thick slices crusty bread, for serving
- 1.
- Prepare an outdoor grill with a high fire.
- Brush grill grate lightly with oil.
- Lightly rub steak with some olive oil and sprinkle with herbes de Provence and salt and pepper to taste.
- Place tomatoes, scallions, and garlic cloves in a large bowl, coat with 1 tablespoon of olive oil and season with salt and pepper to taste.
- 2.
- Place steak on grill, arrange vegetables around it, and grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120degreesF to 125degreesF for rare; 125degreesF to 130degreesF for medium-rare; or 130degreesF to 135degreesF for medium, and the vegetables are charred.
- Transfer steak and vegetables to a cutting board and let rest 5 minutes.
- 3.
- Core tomatoes once cool enough to handle.
- Squeeze garlic cloves from their skins and chop with tomatoes and scallions until chunky.
- Transfer vegetable relish, including juice, to a bowl and stir in remaining olive oil, vinegar, and Worcestershire sauce.
- Season to taste with salt and pepper.
- Slice meat against grain and on an angle, and transfer to a plate or platter.
- Serve with relish and grilled bread.
- Calories: 409
- Total Fat: 21 grams
- Saturated Fat: 5 grams
- Total Carbohydrate: 24 grams
- Protein: 29 grams
- Sodium: 366 milligrams
- Cholesterol: 40 milligrams
- Fiber: 2 grams
extravirgin olive oil, flank steak, herbes, kosher salt, tomatoes, scallions, garlic, balsamic, worcestershire sauce, crusty bread
Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-shell-steak-with-tomato-scallion-relish-recipe.html (may not work)