David Olson, A Bachelor and His Grill Moroccan-Inspired Flank Steak with Charred Tomato and Garbanzo Salad
- Prep time 4Hr
- Cook time 30Min
- Technique Grill
- 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
Method
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. Discard 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 forms. Remove steak from grill and rest under a 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.
