David Olson, A Bachelor and His Grill Moroccan-Inspired Flank Steak with Charred Tomato and Garbanzo Salad

  • Prep time 4Hr
  • Cook time 30Min
  • Technique
  • Meat Beef
  • Cut Flank
  • Serves 4

As featured on facebook Live with Fine Cooking from David Olson, A Bachelor & His Grill

Ingredients

For the flank steak:

  • 1 large Trimmed Aussie flank steak
  • 3 cups Heirloom cherry tomatoes
  • 1/3 cup Olive oil
  • 2-3 Minced Shallots
  • 4-6 cloves Minced Garlic
  • 1 Juice and zest Lemon
  • 2-3 sprigs Fresh oregano
  • 2-3 sprigs Fresh thyme
  • 2 tablespoons Chili powder
  • 1 tablespoon Paprika
  • 1 tablespoon Minced Fresh ginger
  • 2 teaspoons Ground cumin
  • 1 teaspoon Ground turmeric
  • 1 teaspoon Sugar
  • To taste Kosher salt and pepper
  • To garnish Fresh mint
  • To garnish Fresh parsley

For the salad:

  • 3 cups Marinated Heirloom cherry tomatoes
  • 2 medium Finely sliced Shallots
  • 2 cups Prepared Garbanzo beans (chickpeas)
  • 2/3 cup Olive oil
  • 2 tablespoons Apple cider vinegar
  • 2 tablespoons Lemon juice
  • 1 separated lemon zest
  • 2 cloves Minced Garlic
  • 1 teaspoon Ground cumin
  • To taste Kosher salt and fresh ground pepper
  • 1 cup Roughly chopped Mint leaves
  • 1 cup Chopped Parsley

Method

For the steak: Marinate steak 4-6 hours, up to overnight in all ingredients except mint and parsley. Remove steak and tomatoes from marinade. Set tomatoes aside for salad recipe. Rest steak at room temperature 1 hour prior to grilling. Discarded marinade.

Sear both sides of steak over high direct heat, with grill lid open for 3-5 minutes, until medium rare and a nice exterior crust formed. Remove steak from grill and rest under tin foil tent for 5 minutes before slicing against the grain. Plate steak alongside salad and garnish with mint and parsley.

For the salad: Char marinated tomatoes on all sides until warmed through and tender. Set aside. Meanwhile, soak shallots in 1 cup water for 15 minutes, then drain and set aside. Emulsify, oil, vinegar, lemon juice, garlic and cumin. Season to taste with salt and pepper, then set aside. In a large salad bowl toss together charred tomatoes, shallots, beans, mint and parsley with dressing. Finish with zest of lemon. Serve immediately.