Herb-Crusted Flank Steak With Tomato-Olive Relish

Herb-crusted flank steak with tomato-olive relish should be in your recipe repertoire no matter what.  Seriously, if you are a beef eater, it’s a keeper.  A simple fresh herb coating brings a great earthy flavor to this dish. The sweetness of ripe seasonal tomatoes paired with briny olives complements the texture and flavors of the steak.  I prefer to pan-sear this recipe, but grilling it is an option as well.  This is also a great recipe for groups, so easy to prep ahead of time, leaving you plenty of time to spend with guests.  This recipe also works well served at room temperature with a great crusty bread, making it a nice option for a Sunday lunch with friends. Serve this steak with a great IPA and you can’t get much better.

Flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow, and it is often overlooked in the steak world.  A less expensive cut, I like it because it’s versatile, you can grill, pan-fry, broil, or braise it for increased tenderness.  Not all cuts are so versatile. Marinating a cut like flank steak adds tremendously to the flavor and tenderness.  Flank steak can handle a long 4-hour marinade if you have time to plan for that.  While it’s not necessary in this recipe, I suggest you try that trick at least once.steak temp chart

How to tell if the steak is done is a question I am asked often.  The truth is, it’s tricky, by touch is the best method and the way I do it, but that just takes practice.  Contrary to popular belief, cutting into your steak to take a quick look is also completely fine.  There is only a negligible amount of juice lost in doing so and therefore fine in my book.  There is also absolutely nothing wrong with using a thermometer.  A simple digital thermometer is a very useful gadget to have in the house. Above is a handy chart that gives you a simple breakdown of doneness, a description of what that means, temperature ranges, and a great visual of how the meat looks.flank steak

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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