Food Network: Broiled Flank Steak with Tomato-Scallion Relish

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Broiled Flank Steak with Tomato-Scallion Relish
From Food Network Kitchens

Ingredients
Steak:
1 flank steak (about 1 1/2 pounds)
Extra-virgin olive oil, for rubbing steak pluse 1 tablespoon
1 tablespoon herbes de Provence
Kosher salt
Freshly ground black pepper

Relish:
3 ripe medium tomatoes
1 bunch scallions, trimmed
8 whole garlic cloves, unpeeled

1/4 cup extra-virgin olive oil
1 tablespoon balsamic or red wine vinegar
1/4 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
Toasted crusty bread, for serving

Instructions
Position a broiler pan on the rack closest to the
broiler and preheat to high. Rub the steak lightly with some olive oil and
sprinkle with the herbes de Provence and salt and pepper, to taste. Put the whole
tomatoes, scallions, and garlic cloves in a large bowl, drizzle with about 1
tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the
vegetables until they are lightly coated.

Carefully lay the steak in the center of the hot pan, arrange the vegetables
around it, and broil until the steak is brown but still tender to the touch and
the vegetables are charred, 5 to 6 minutes. Turn the steak and the vegetables and
broil another 5 to 6 minutes, until the steak is medium rare (an instant-read
thermometer inserted crosswise into the side of the steak registers 130 degrees F)
and vegetables are charred. Transfer the steak and vegetables to a cutting
board.

For the relish: Core the tomatoes, squeeze the garlic cloves from their skins, and
chop them both with the scallions to make a chunky relish. Transfer the vegetables
and all their juices to a bowl and stir in the remaining 1/4 cup or so of the
olive oil, the vinegar, and the Worcestershire sauce. Season with salt and pepper,
to taste. Slice the meat against the grain and on an angle, transfer to a plate or
platter, and serve with the relish and toasted bread.

Know-How: A broiler is a great tool for making food fast. Here are some of our
tips:
-Position your oven's rack as close as possible to the broiler.
-Preheat your broiler pan to cook food even faster.
-If your broiler shuts off when the door is closed, leave it open to keep air
moving and the flame on.

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