Herbed Flank Steak with Tomatoes
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 Tbs. basil pesto or olive tapenade before grilling.
- 1 flank steak, about 1 1/2 lb.
- 2 large or 4 medium tomatoes, halved crosswise and seeded
- 2 Tbs. olive oil, plus more for brushing
- Salt and freshly ground pepper, to taste
- 1 Tbs. herbes de Provence
- 1/2 cup crumbled fresh goat cheese
- 2 tsp. red wine vinegar
- 2 cups mixed salad greens
Season the beef and tomatoes
Prepare a gas or charcoal grill for direct grilling over high heat. 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 olive oil. Season the steak with salt and pepper, then sprinkle the herbes de Provence on both sides of the steak. Season the tomatoes with salt and pepper.
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 the grill. Cook the steak, turning once, 8 to 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 to 5 minutes, then thinly slice across the grain.
Prepare the salad
Meanwhile, in a bowl, whisk together the vinegar and a pinch each of salt and pepper. Slowly whisk in the 2 Tbs. olive oil. Add the salad greens and toss until evenly coated. Transfer the tomatoes to the platter with the steak and serve immediately with the salad greens. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).