A quick, hearty family dish with herbed flank steak, cheese and salad.
- Flank steak, 1, about 1½ lb (750 g)
- Tomatoes, 2 large or 4 medium, halved crosswise and seeded
- Olive oil, 2 tablespoons, plus more for brushing
- Salt and freshly ground pepper
- Herbes de Provence, 1 tablespoon
- Fresh goat cheese, ½ cup (2 oz/60 g) crumbled
- Red wine vinegar, 2 teaspoons
- Mixed salad greens, 2 cups (2 oz/60 g)
1. Season the beef and tomatoes. Prepare a gas or charcoal grill for direct grilling over high heat (see page 97 for details). If using a gas grill, turn one burner on low and the other burner(s) on high. If using a charcoal grill, spread the coals into a slope. Brush the flank steak and tomatoes all over with some oil. Season the steak with salt and pepper, and then sprinkle the herbs on both sides of the steak. Season the tomatoes with salt and pepper.
2. Grill the beef and tomatoes. Lightly oil the grill rack. Place the tomatoes, cut side up, over the coolest area of the grill. Place the steak over the hottest area and cover. Grill the steak, turning once, for 8–10 minutes total for medium-rare. During the last 2 minutes, sprinkle an equal amount of the goat cheese into each tomato half. Transfer the steak to a platter. Leave the tomatoes on the uncovered grill to keep warm. Let the steak stand for 3–5 minutes, then thinly slice across the grain.
3. Prepare the salad. Meanwhile, in a bowl, whisk together the vinegar and a pinch of salt and pepper. Slowly whisk in the 2 tablespoons oil. Add the mixed salad greens and toss until evenly coated. Transfer the tomatoes to the platter with the steak and serve with the mixed greens.
You may substitute crumbled blue cheese, such as Gorgonzola, for the goat cheese. Or, omit the cheese and spread the cut side of each tomato half with 1 tablespoon basil pesto or olive tapenade before grilling.
Recipe from Meals in Minutes Everyday Grilling, copyright 2011, Weldon Owen Inc.