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.