Oven-baked flank steak with tomato and green onion relish

Votes: 4

Time: 35 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 342, total fat 21 G., saturated fats 6 G., proteins 26 G., carbohydrates 11 G., fiber 2 G., cholesterol 77 mg, sodium 520 mg, sugar 3 G.

When you need to cook both steak and vegetables for a relish at the same time, the oven's grill setting is a lifesaver. Arrange the steak with tomatoes, green onions, and garlic on a baking sheet and grill until crisp. While the steak rests, quickly chop all the vegetables to create a chunky sauce. The grilling process intensifies the flavors of the tomatoes and garlic—perfect for a delicious accompaniment to the steak. Serve thin slices of steak with the relish on toasted bread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Steak

1 flank steak (about 700 g)
Extra-virgin olive oil, for brushing the steak, plus 1 tbsp.
1 tbsp. l. provencal herbs

Relish

3 ripe medium tomatoes
1 bunch of green onions, roots trimmed
8 whole cloves garlic, unpeeled
1/4 cup extra-virgin olive oil
1 tbsp balsamic or red wine vinegar
1/4 tsp Worcestershire sauce
Toasted crusty bread, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, tomatoes, green onions, balsamic vinegar, toasts

Cooking the dish according to the recipe:

Place a baking sheet on the rack closest to the oven and preheat the oven to broil. Lightly brush the steak with olive oil and sprinkle with herbes de Provence, salt, and black pepper to taste. Place the whole tomatoes, green onions, and garlic cloves in a large bowl, drizzle with about 1 tablespoon of olive oil, and sprinkle with salt and black pepper to taste. Turn the vegetables over to lightly coat them with oil.
Carefully place the steak in the center of the preheated baking sheet, arrange the vegetables around it, and cook until the meat is browned but still tender to the touch and the vegetables are charred in spots, 5-6 minutes. Flip the steak and vegetables and cook for another 5-6 minutes, or until medium-rare (a meat thermometer inserted into the side of the steak should read 135°F). Transfer the steak and vegetables to a cutting board.

Relish:

Core the tomatoes, squeeze the garlic cloves from their skins, and chop them along with the green onions to make a chunky relish. Transfer the vegetables and any juices to a bowl and add the remaining 1/4 cup olive oil, vinegar, and Worcestershire sauce. Season with salt and pepper to taste. Slice the meat diagonally across the grain, transfer to a plate or platter, and serve with the relish and toasted bread.
Grilling in the oven is great when you need to cook something quickly.

Here are some tips for perfect results:
- Position the oven rack as close to the heating element as possible.
- Preheat the baking sheet to help food cook even faster.
- If the grill function turns off when the oven door is closed, leave the door slightly open to maintain air circulation and flames.