Flank Steak with Italian Salsa
Makes 6 servings
Ingredients:
| - 3/4 teaspoon black pepper, divided
|
- 2 teaspoons balsamic vinegar
| - 1 cup diced plum tomatoes
|
- 1 flank steak (1 1/2 pounds)
| - 1/3 cup chopped pitted kalamata olives
|
- 1 tablespoon garlic, minced
| - 2 tablespoons chopped fresh basil
|
- 3/4 teaspoon salt, divided
| |
Cooking Directions:
Whisk oil and vinegar in medium glass bowl. Place steak in FoodSaver® Quick Marinator; spread with garlic. Sprinkle 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper over steak. Spoon 2 tablespoons vinegar mixture over steak. Place lid on container. Turn knob to Open/Marinate and attach Accessory Hose. Press Marinate Button. When the 12-minute cycle is complete, remove hose and open lid.
Meanwhile, add tomatoes, olives, basil, remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper to bowl; mix well. Set aside.
Prepare grill for direct cooking over medium-high heat. Remove steak from marinade; discard marinade. Grill steak 5 minutes per side for medium-rare doneness.
Transfer steak to carving board. Tent with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with tomato salsa mixture.
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Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.