Sliced Steak With Olive And Sun Dried Tomato Sauce Recipe
Ingredients
| Flank steak | 1 , trimmed | |
| Salt | 1/8 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| 1/2 cup reduced-sodium beef or chicken broth | ||
| 2 tablespoons finely chopped brine-cured kalamata olives | ||
| Chopped | 2 Tablespoon, finely chopped | |
| Parsley | 3 Tablespoon, chopped | |
Directions
1. Spray the grill rack with nonstick spray; preheat the grill to medium-high or prepare a medium-hot fire.
2. Sprinkle the steak with the salt and pepper and place on the grill rack. Grill, turning once, until an instant-read thermometer inserted into the side of the steak registers 145°F for medium, about 10 minutes. Transfer the steak to a cutting board and let stand for 5 minutes.
3. Meanwhile, combine the broth, olives, sun-dried tomatoes, and 1 tablespoon of the parsley in a small saucepan; bring to a boil. Cook until half the liuid has evaporated and the tomatoes are softened, about 5 minutes.
4. Slice the steak across the grain into 16 slices, top with the sauce, and sprinkle with the remaining 2 tablespoons parsley.
2. Sprinkle the steak with the salt and pepper and place on the grill rack. Grill, turning once, until an instant-read thermometer inserted into the side of the steak registers 145°F for medium, about 10 minutes. Transfer the steak to a cutting board and let stand for 5 minutes.
3. Meanwhile, combine the broth, olives, sun-dried tomatoes, and 1 tablespoon of the parsley in a small saucepan; bring to a boil. Cook until half the liuid has evaporated and the tomatoes are softened, about 5 minutes.
4. Slice the steak across the grain into 16 slices, top with the sauce, and sprinkle with the remaining 2 tablespoons parsley.
Chef
