Position a broiler pan on the rack closest to the broiler and prehaet to high. Rub the steaks lighty with some of the evvo and sprinkle with the herbs de Provence and salt and pepper to taste. Put the whole tomatoes, scallions, and garlic cloves in a large bowl, drizzle with about 1 tbs of evvo, and sprinkle with the salt and pepper to tase. Turn the vegetables until they are lightly coated.
Lay the steak in the center of the pan. Arrange the vegetables around it, and broil the steak until it is brown but tender to the touch and the vegetables are charred, 5 to 6 minutes.Flip the steak and vegetables and broil another 5 to 6 minutes, until steak is med-rare, and vegetables are charred.
Core the tomatoes, squeeze the garlic cloves from ther skins, and shoppp them both with the scallions to make a chunky relish. Transfer the vegetables and the juices to a bowl and drizzle the remain evvo (1/4 c or so), the vinegar, worcestershire sauce season with salt and pepper.
Slice the meat at an angle, transfer to a plate and serve with the relish and toasted bread.
Originally Submitted
10/4/2009
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