Pan Fried Steak With Grilled Bread
|Beef flank steak||1|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Red onions||2 Large, thinly sliced|
|Loosely packed fresh parsley leaves||1 Cup (16 tbs), chopped|
|Loosely packed fresh cilantro leaves||1 Cup (16 tbs), chopped|
|Olive oil||3 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Red pepper||1 Pinch, crushed|
|Garlic clove||1 Small, crushed with garlic press|
|Italian grilled flatbreads/1 afghan flatbread cut crosswise in half||2 , warmed|
Prepare Panfried Steak & Onions: In heavy 12 inch skillet (preferably cast iron), heat olive oil over high heat until very hot.
Meanwhile, sprinkle flank steak with pepper and 1/2 teaspoon salt.
Add steak to hot skillet; reduce heat to medium high and cook 12 to 17 minutes for medium rare (depending on thickness of meat) or until of desired doneness, turning once.
Transfer steak to cutting board.
Reduce heat to medium.
Add onions and 1/4 teaspoon salt, and cook until tender and browned, 12 to 15 minutes, stirring occasionally.
While onions are cooking, prepare Herb Sauce: In small bowl, mix parsley, cilantro, olive oil, vinegar, salt, black pepper, crushed red pepper, and garlic; set aside.