Rosemary Marinated La Cense Flank Steaks with Tomato Salad and Black Olive Dressing

Rosemary Marinated La Cense Flank Steaks with Tomato Salad and Black Olive Dressing

Peter Hoffman


Ingredients

  • 1 tbsp olive oil
  • 2 tbsp fresh rosemary
  • 1 tsp ground black pepper
  • 2 cloves garlic
  • 1 tsp salt
  • 2 La Cense Flank Steaks

Instructions

Chop rosemary and mince garlic. Mix the oil with rosemary, garlic, salt and pepper. Rub into the steaks and allow them to marinate overnight, if possible. Grill 3 minutes on each side for medium-rare. Let the meat rest 10 minutes before slicing. Slice steak, sprinkle with a bit of salt. Dress with the tomato salad.

Ingredients for Tomato Salad and Black Olive Dressing:

- 3 tbsp extra virgin olive oil
- 2 cloves garlic
- 6 anchovy filets
- 1/4 tsp crushed red pepper
- 2 tbsp red wine vinegar
- 1/4 cup pitted black olives
- 1 tbsp flat parsley
- 2 large ripe tomatoes

Preparation for Tomato Salad and Black Olive Dressing:

Chop garlic, olives and parsley. Core and cut tomatoes into big chunks. Place cast iron pan over the grill. When hot, add oil, then anchovies. Break them up with a spoon. When you begin to get anchovy aroma, add garlic and red pepper. Don't allow the garlic to brown. Add vinegar and olives, then remove from heat. Toss in parsley. Add tomato and toss with olive dressing. Salt to taste.



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