Sliced Flank Steak with Sun-Dried Tomato Sauce

Sliced Flank Steak with Sun-Dried Tomato Sauce

New Media Publishing

Provided by: Ruth Cousineau

30 mins total 5 mins prep Full Screen

Servings

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.

Ingredients

• 1 1/4 pound flank steak
• 1 1/4 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

Directions

• 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.

• Filed under:
• Beef,
• Meat,
• Steak,
• Barbecue & Grilling,
• Easy,
• 30 Minute,
• 10 Minute,
• Quick,
• Main Dish,
• Dinner,
• Father's Day,
• Fall,
• Winter,
• Valentine's Day

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