David Olson, A Bachelor and His Grill Moroccan-Inspired Flank Steak with Charred Tomato and Garbanzo Salad
- Prep 4Hr
- Cook 30Min
- Style
- Meat Beef
- Cut Flank
- Serves 4
As featured on facebook Live with Fine Cooking from David Olson, A Bachelor & His Grill
Ingredients
For the flank steak:
- 1 large Trimmed Aussie flank steak
- 3 cups Heirloom cherry tomatoes
- 1/3 cup Olive oil
- 2-3 Minced Shallots
- 4-6 cloves Minced Garlic
- 1 Juice and zest Lemon
- 2-3 sprigs Fresh oregano
- 2-3 sprigs Fresh thyme
- 2 tablespoons Chili powder
- 1 tablespoon Paprika
- 1 tablespoon Minced Fresh ginger
- 2 teaspoons Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Sugar
- To taste Kosher salt and pepper
- To garnish Fresh mint
- To garnish Fresh parsley
For the salad:
- 3 cups Marinated Heirloom cherry tomatoes
- 2 medium Finely sliced Shallots
- 2 cups Prepared Garbanzo beans (chickpeas)
- 2/3 cup Olive oil
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Lemon juice
- 1 separated lemon zest
- 2 cloves Minced Garlic
- 1 teaspoon Ground cumin
- To taste Kosher salt and fresh ground pepper
- 1 cup Roughly chopped Mint leaves
- 1 cup Chopped Parsley
Preparation
For the steak: Marinate steak 4-6 hours, up to overnight in all ingredients except mint and parsley. Remove steak and tomatoes from marinade. Set tomatoes aside for salad recipe. Rest steak at room temperature 1 hour prior to grilling. Discarded marinade.
Sear both sides of steak over high direct heat, with grill lid open for 3-5 minutes, until medium rare and a nice exterior crust formed. Remove steak from grill and rest under tin foil tent for 5 minutes before slicing against the grain. Plate steak alongside salad and garnish with mint and parsley.
For the salad: Char marinated tomatoes on all sides until warmed through and tender. Set aside. Meanwhile, soak shallots in 1 cup water for 15 minutes, then drain and set aside. Emulsify, oil, vinegar, lemon juice, garlic and cumin. Season to taste with salt and pepper, then set aside. In a large salad bowl toss together charred tomatoes, shallots, beans, mint and parsley with dressing. Finish with zest of lemon. Serve immediately.
