Flank Steak With Smoked Almond-Olive Relish

Flank steak with smoked almond-olive relish.

I’m a huge fan of bistro fare, and I love to find steak cuts that are more flavorful and economical. Flank steak is both, with a robust, meaty flavor and fine texture.

Serves | 4 to 6 |

  • 2 lbs flank steak
  • salt and freshly ground black pepper, to taste
  • ½ cup mixed olives and Peppadew peppers, roughly chopped
  • ¼ cup olive oil, plus more to serve
  • 1 shallot, finely diced
  • ¼ Marcona almonds, roughly chopped
  • 1 Tbsp fresh oregano, roughly chopped
  • 1 Tbsp fresh tarragon, roughly chopped
  • 1 tsp lemon zest
  • 2 Tbsp canola oil

| Preparation | Heat wood-fired oven or grill to 750°F using oven gauge or a digital laser infrared thermometer. Season steaks generously with salt and pepper and set aside.

In a large glass baking dish, combine all remaining ingredients except canola oil; season mixture with salt and pepper to taste and set aside.

In a large cast-iron skillet, add canola oil and place in hot oven or on grill. When pan starts to smoke, remove from heat and add steaks; return to heat, placing pan as close to the fire as possible. Sear for approximately 3 to 4 minutes on each side or until medium-rare to medium in doneness. Remove pan from heat and rest steaks on a plate for 5 minutes.

Transfer almond mixture to hot cast-iron skillet and return to heat for 2 to 3 minutes more. Remove from heat and spoon relish over steaks. Drizzle with olive oil, if desired, and serve hot.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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