SLICED FLANK STEAK WITH SUN-DRIED TOMATO SAUCE


SERVES
1 Person
PREP TIME
10 mins
GRILL TIME 6 – 7 mins per side (increase cook time depending on meat tenderness)
TEMPERATURE
Medium heat


INGREDIENTS
  • 500g flank steak
  • 1¼ teaspoons ground cumin, divided
  • 8 sun-dried tomatoes, preferably in oil, drained
  • 2 tablespoons capers, drained and chopped
  • 1 clove garlic, smashed
  • 1 tablespoon chopped parsley
  • 1 tablespoon sherry or red wine vinegar
  • Salt and pepper

COOKING METHOD
  1. Trim any excess fat from the steak.
  2. Pat meat dry and evenly season the steak with 1 teaspoon cumin and 1/2 teaspoon of salt and pepper.
  3. Preheat an oiled grill pan, preferably cast iron over medium heat.
  4. Grill steak for 6-7 minutes on each side, turning once, for medium rare. Increase cooking time for medium well or well done steak.
  5. Transfer to a cutting board and let rest, uncovered for 10 minutes.
  6. Blend 1/4 teaspoon cumin, sun-dried tomatoes, capers, garlic, parsley, and sherry/vinegar with 1 cup water in a blender until smooth. Pour into a small saucepan and simmer for 3 minutes. Add any accumulated juices from cutting board, then season to taste with salt and pepper. Slice steak across the grain and serve drizzled with tomato sauce.

 Recipe from KitchenDaily