Flank Steak with Grilled Tomatoes and Cucumber Herb Relish

1 Servings

Ingredients

For the steak:
  • 1/2 tsp paprika
  • 1/2 tsp cumin, ground
  • 1/2 garlic, ground
  • 1 1/2 tsp ground pepper
  • 1 tbsp dried thyme
  • 1 1/4 tsp kosher salt, divided
  • 8 oz flank steak
  • 2 tsp extra-virgin olive oil, divided
  • 1 cup cherry tomatoes, cut in halves
For the cucumber relish:
  • 1 cup cucumber, seeded and diced (¼ inch)
  • 2 clove garlic, minced or finely grated
  • 2 piece shallots, chopped
  • 1 tbsp oregano, chopped
  • 1/4 cup parsley, chopped
  • 1 tbsp lemon juice
  • 3/4 tsp kosher salt
  • 2 piece scallions, thinly sliced
  • 2 clove garlic, minced or finely grated
  • 1/4 tsp red pepper, crushed
  • 1/3 cup extra-virgin olive oil

Directions

  1. To marinate steak: Place steak in a large zip lock bag with paprika, cumin, granulated garlic, pepper, thyme, olive oil, cherry tomatoes and 1 teaspoon salt. Rub the mixture all over both sides of steak. Refrigerate, uncovered, for 1 day.
  2. To prepare relish: Combine cucumbers, shallots, oregano, parsley, red pepper, garlic, lemon juice, and olive oil in a bowl. Whisk to combine everything.
  3. To grill steak & tomatoes: About 30 minutes before you’re ready to grill, remove the steak from the refrigerator. Preheat grill to high.
  4. Brush the steak with 2 tablespoons oil.
  5. Grill the steak 4 to 5 minutes per side for medium-rare. Grill the tomatoes, cut-side down (without turning), until softened and lightly marked, 3 to 4 minutes. Let the steak rest for 10 minutes; thinly slice against the grain. Serve the steak and tomatoes with the cucumber herb relish.
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