40 Recipe Challenge, Part 5: Herbed Flank Steak with Tomatoes

I felt like grilling again last night, so I went over to my parents and offered to make them dinner. I returned to the grilling cookbook my friend had gotten me for Christmas, and decided to try out a recipe for flank steak (this recipe is also available online). I’m a big fan of flank steak; I’ve done it before in a really easy bourbon-Dijon marinade a few times, and I had it once last year in some kind of teriyaki marinade that was also really good.

Here’s what you’ll need:

1 flank steak
Olive oil
Herbs de Provence
Salt
Pepper
2 large tomatoes, seeded
1/2 C goat cheese, crumbled

Preheat your grill with a warm zone and a cooler zone (slope it with charcoal, or just turn down a burner on your gas grill). Brush everything with olive oil, and then salt and pepper the tomatoes and both sides of the flank steak. Season the flank steak with the herbs on either side.

Grill the tomatoes and flank steak for approximately 8-10 minutes, turning halfway. When the tomatoes have about 2 minutes left, add the goat cheese to them.

I wound up leaving the steak on longer than I wanted to because I was running around working on a few other things for dinner at the same time, but it still came out reasonably rare. The tomatoes, unfortunately, suffered for being left on the grill for a few minutes longer than they should have been. They were very well done, almost to the point of completely falling apart. I’ve got a weird relationship with tomatoes (love them garlic-scented or in bruchetta, but not plain) and this iteration of them didn’t really hit the spot. My parents thought they were good, though, so I guess if you like the flavor of raw tomatoes, you’ve got yourself a winner with this one.