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Flank steak satisfies young, old

Kate Shatzki, Connecticut Post
Published 10:23 am, Wednesday, September 16, 2009
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At our house, we love flank steak. It's inexpensive, great to grill, and at home with Asian flavors and Latin flavors. I've paired it with a cherry tomato relish recipe I found.

The great part about the relish for those with kids is that it can be put on or left off. We placed it in the middle of the table; predictably, the adults heaped the pretty tomatoes onto their steak, while the kids ate theirs plain. But they did eat, and everyone was happy.

GRILLED FLANK

STEAK WITH CHERRY TOMATO RELISH

1 pint local cherry tomatoes, quartered or halved

1 teaspoon balsamic vinegar

2 teaspoons olive oil, divided use

¼ teaspoon salt, plus more to taste

…› teaspoon black pepper, plus more to taste

1 clove fresh garlic, minced

1 to 2 tablespoons minced or chopped fresh basil

1 ½ pounds flank steak

Mix tomatoes, vinegar, 1 teaspoon oil, salt, pepper, garlic and basil and chill well.

Rub steak with the rest of the olive oil and sprinkle with salt and pepper. Heat a grill or grill pan to medium high. Cook steak until medium rare (about 135 degrees) or to desired doneness. Let rest 10 minutes; slice thinly against the grain. Serve topped with tomato relish. Serves four.

Per serving: 272 calories; 35 grams protein; 13 grams fat; 5 grams saturated fat; 3 grams carbohydrate; 1 gram fiber; 67 milligrams cholesterol; 218 milligrams sodium

-- Adapted from Brett Grohsgal, Even Star Organic Farm, Lexington Park, Md. Courtesy of buy-local-challenge.com.