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Sliced Steak With Olive And Sun Dried Tomato Sauce

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Ingredients
  Flank steak 1 Pound, trimmed (1 Piece)
  Salt 1⁄8 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Reduced sodium beef/Chicken broth 1⁄2 Cup (8 tbs)
  Finely chopped brine cured kalamata olives 2 Tablespoon
  Finely chopped sun dried tomatoes 2 Tablespoon (Not Packed In Oil)
  Chopped parsley 3 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Tomato

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