Flank steak satisfies young, old
At our house, we love flank steak. It's inexpensive, great to grill, and at home with Asian flavors and Latin flavors. I've paired it with a cherry tomato relish recipe I found.
The great part about the relish for those with kids is that it can be put on or left off. We placed it in the middle of the table; predictably, the adults heaped the pretty tomatoes onto their steak, while the kids ate theirs plain. But they did eat, and everyone was happy.
STEAK WITH CHERRY TOMATO RELISH
1 pint local cherry tomatoes, quartered or halved
1 teaspoon balsamic vinegar
2 teaspoons olive oil, divided use
¼ teaspoon salt, plus more to taste
teaspoon black pepper, plus more to taste
1 clove fresh garlic, minced
1 to 2 tablespoons minced or chopped fresh basil
1 ½ pounds flank steak
Mix tomatoes, vinegar, 1 teaspoon oil, salt, pepper, garlic and basil and chill well.
Rub steak with the rest of the olive oil and sprinkle with salt and pepper. Heat a grill or grill pan to medium high. Cook steak until medium rare (about 135 degrees) or to desired doneness. Let rest 10 minutes; slice thinly against the grain. Serve topped with tomato relish. Serves four.
Per serving: 272 calories; 35 grams protein; 13 grams fat; 5 grams saturated fat; 3 grams carbohydrate; 1 gram fiber; 67 milligrams cholesterol; 218 milligrams sodium
-- Adapted from Brett Grohsgal, Even Star Organic Farm, Lexington Park, Md. Courtesy of buy-local-challenge.com.