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
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.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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