Flank Steak With Tomato-Olive Relish

Flank steak is generally cooked to medium-rare so it stays tender and juicy.


Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 27 Minutes


1 1/2 pounds flank steak
3/4 teaspoon salt
3/4 teaspoon coarsely ground pepper
3 tablespoons olive oil
2 garlic cloves, thinly sliced
1/2 cup red wine or chicken broth
1 (14 1/2-ounce) can Italian-style diced tomatoes
1/2 cup pitted oil-cured black olives, sliced
1 tablespoon balsamic vinegar
3 tablespoons minced fresh parsley
Garnish: flat-leaf parsley sprig


Sprinkle flank steak evenly with salt and pepper.

Cook steak in hot oil in large skillet over medium-high heat 6 to 8 minutes on each side or to desired degree of doneness.

Remove steak, and drain, reserving 1 tablespoon drippings in skillet; add garlic, and sauté 1 minute. Add wine, tomatoes, olives, and vinegar; cook 10 minutes or until reduced by half. Stir in parsley.

Cut steak diagonally across grain into thin slices, and serve with tomato mixture. Garnish, if desired.