Sliced Flank Steak with Sun-Dried Tomato Sauce
New Media Publishing
Provided by: Ruth Cousineau
Add some fried potatoes and broccoli rabe to this tender steak for a meal you could happily serve to even a meat-and-potato kinda guy.
- Pat meat dry and season with 1 tsp cumin, 1/2 tsp each salt, and pepper.
- Heat an oiled ridged grill pan, preferably cast-iron over medium heat until hot, then grill steak, turning once 12 to 14 minutes total for medium rare. Transfer to a cutting board and let rest, uncovered, 10 minutes.
- Blend remaining ingredients with 1 cup water in a blender until smooth. Pour into a small saucepan and simmer, 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 sauce.