Sliced Steak With Olive And Sun Dried Tomato Sauce
|Flank steak||1 Pound, trimmed (1 Piece)|
|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|
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.