Flank Steak With Tomato-Olive Relish

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

Yield: Makes 6 servings
Recipe from Southern Living

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  • 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


  1. Sprinkle flank steak evenly with salt and pepper.
  2. 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.
  3. 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.
  4. Cut steak diagonally across grain into thin slices, and serve with tomato mixture. Garnish, if desired.
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