Save Recipe Print
Total:
1 hr 40 min
Prep:
35 min
Inactive:
35 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: Wooden skewers, soaked in water for 30 minutes

Prepare the grill and let it burn down to medium coals. Core the tomatoes and cut an X through the skin on the bottom of each. 

In a bowl, toss the tomatoes, onion, bell pepper, and chiles with 1 to 2 tablespoons of the olive oil; season with salt and pepper. Secure the chilies with metal or soaked wooden skewers so they won't fall through the grill grate. Place the tomatoes on the grill, X-side down and away from direct heat, with the other vegetables. Cover the grill and cook, turning the onions, bell pepper and chiles to char evenly all over, until the tomatoes have softened but are still firm enough to stand on their own and the onions, bell pepper and chilies are blistered, about 15 minutes. Put the pepper and chiles in a bowl and cover to steam and loosen the skins. Let the tomatoes cool to room temperature. In a large, shallow bowl, combine 4 tablespoons olive oil, garlic, vinegar, oregano. Season with salt and pepper, to taste. Set aside. 

Peel the grilled vegetables. Cut the tomatoes in half horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the onions and tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices. Seed and chop the chiles. Cut the bell pepper into small dice. Mash the chiles and taste to determine their heat. 

Add all vegetables with garlic olive oil mixture. Mix well before topping pasta or flank steak. 

Season the flank steak with salt, pepper, and brush with 1 tablespoon of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat (to cook indoors try a cast iron, skillet or bistecca pan). A minute before removing steak from the heat, top with oregano and Gorgonzola. Transfer to a cutting board, drizzle with another 1 tablespoon olive oil, and crumble the remaining 1/2 teaspoon oregano over the top. Let rest for about 5 minutes. 

Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within. 

Carve the meat on the diagonal into thin slices and arrange on a platter or plates, on top of crusty bread. Top with about 1/4 cup of the Salsa Cruda, per slice of bread drizzled over each portion. Serve immediately.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Sesame Steak Stir-Fry

Recipe courtesy of Food Network Kitchen

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Broiled Cauliflower Steaks with Parsley and Lemon

Recipe courtesy of Alex Guarnaschelli

Grilled Chicken Cordon Bleu

Recipe courtesy of Bobby Flay

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.