Grilled Flank Steak with Tomato Olive Relish

Grilled Flank Steak

  • 1.5 lb. flank steak
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup red wine vinegar
  • 1 tsp garlic minced
  • 1 tsp dried rosemary
  • 1/4 tsp red chili flakes

Tomato Olive Relish

  • 2 cups grape or cherry tomatoes sliced in half
  • 1/2 cup olive oil
  • 2 Tbsp red onion chopped small
  • 1/4 cup basil thinly sliced
  • 2 tsp garlic minced
  • 1 6 oz. can black olives cut in half
  • 1 6 oz. can California Green Ripe Olives cut in half
  • 1 Tbsp balsamic vinegar
  • salt and pepper to taste

Directions

Grilled Flank Steak

  • Mix marinade ingredients together and pour over flank steak in a zippered plastic bag.
  • Refrigerate steak for up to 24 hours. Turn a few times during this time to make sure marinade is covering both sides.
  • Remove from refrigerator and allow to sit at room temperature for about 20 minutes before grilling
  • Cook over medium heat grill, 5-7 minutes per side until temperature reaches 155 degrees F. for medium meat. Remove from grill and allow to sit for 5 minutes.
  • Slice against the grain. Serve with tomato-olive relish on top.

Tomato Olive Relish

  • Slice grape tomatoes and olives in half and place in bowl.
  • Add in all remaining ingredients and place bowl in refrigerator for 1-2 hours before serving if possible.
  • Serve on top of sliced grilled flank steak.
Recipe by:

Your Homebased Mom