Flank Steak with Grilled Tomatoes & Cucumber Herb Relish

Flank Steak with Grilled Tomatoes & Cucumber Herb Relish

2 Reviews
From: EatingWell Magazine, July/August 2016

Halved tomatoes keep their shape but get smoky-sweet flavor when grilled alongside the spice-rubbed steak in this healthy dinner recipe. The cool, crunchy cucumber relish is also spectacular served with grilled pork or chicken.

Ingredients 6 servings

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  • Flank Steak & Tomatoes
  • 1 tablespoon sugar
  • 1½ teaspoons paprika
  • 1½ teaspoons ground cumin
  • 1½ teaspoons granulated garlic
  • 1½ teaspoons ground pepper
  • 1¼ teaspoons kosher salt, divided
  • 1½ pounds flank steak
  • 3 tablespoons extra-virgin olive oil, divided
  • 6 small firm tomatoes, halved lengthwise
  • 2 cloves garlic, minced or finely grated
  • 1 tablespoon coarsely chopped fresh thyme
  • Cucumber Herb Relish
  • 2 medium cucumbers, seeded and diced ( ¼ inch)
  • ¾ teaspoon kosher salt
  • 2 scallions, thinly sliced
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh parsley
  • 2 cloves garlic, minced or finely grated
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons sugar
  • ¼ teaspoon crushed red pepper
  • ⅓ cup extra-virgin olive oil
  • ¼ cup sherry vinegar
  • 1 tablespoon lemon juice

Preparation

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  1. To marinate steak: Combine 1 tablespoon sugar, paprika, cumin, granulated garlic, pepper and 1 teaspoon salt in a small bowl. Rub the mixture all over both sides of steak. Refrigerate, uncovered, for 1 day.
  2. To prepare relish: Combine cucumbers and ¾ teaspoon salt in a medium bowl. Let stand for 30 minutes. Stir in scallions, mint, parsley, garlic, oregano, sugar, crushed red pepper, ⅓ cup oil, vinegar and lemon juice. Let marinate at room temperature for 1 hour more.
  3. To grill steak & tomatoes: About 30 minutes before you're ready to grill, remove the steak from the refrigerator. Preheat grill to high.
  4. Brush the steak with 2 tablespoons oil. Toss tomatoes with the remaining 1 tablespoon oil, garlic, thyme and the remaining ¼ teaspoon salt.
  5. Grill the steak 4 to 5 minutes per side for medium-rare. Grill the tomatoes, cut-side down (without turning), until softened and lightly marked, 3 to 4 minutes. Let the steak rest for 10 minutes; thinly slice against the grain (see Tip). Serve the steak and tomatoes with the cucumber herb relish.
  • For tender sliced steak, particularly from tougher cuts like skirt and flank steak, thinly slice it crosswise against (or “across”) the grain. The grain is literally muscle fibers and looks like long, thin grooves in the meat.

Nutrition information

  • Serving size: 3 oz. steak, ⅓ cup cucumber relish & 2 tomato halves
  • Per serving: 391 calories; 26 g fat(5 g sat); 3 g fiber; 12 g carbohydrates; 26 g protein; 50 mcg folate; 70 mg cholesterol; 7 g sugars; 3 g added sugars; 1,573 IU vitamin A; 22 mg vitamin C; 77 mg calcium; 3 mg iron; 447 mg sodium; 785 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value), Vitamin A (31% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 3½ lean meat, 4 fat

Reviews 2

June 17, 2017
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By: Carmine Benedetti
I always add my own flare but barely this time and it was awesome. Definitely will make it again!! Thank you!
November 06, 2016
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By: Molly Behan
I will definitely make this recipe again! The grocery store was out of flank steak when I went so I used London Broil. It was delicious. My husband doesn't have much to say about meals I cook for him but this one he raved about and went back for seconds. That was enough for me to know that he loved it also!
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