From “Fine Cooking Fresh,” by the editors of Fine Cooking magazine, available at . Serves 4-6; yields 2 cups vinaigrette.
Ingredients
VINAIGRETTE
1 1/4 to 1 1/2pounds fresh ripe plum tomatoes, seeded and cut into 1/2-inch dice (2 cups)
1 large or 2 medium shallots, thinly sliced
1/4 cup lightly packed chopped fresh basil
1/3 cup red-wine vinegar
3/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt; more to taste
Freshly ground black pepper to taste
STEAK
2 tablespoons extra-virgin olive oil
2 medium cloves garlic, minced
2 tablespoons chopped fresh aromatic herbs (thyme, sage, rosemary, marjoram, or a mix)
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 1/2- to 2-pound flank steak, trimmed of any excess fat and membrane
Directions
Make the vinaigrette: Toss all the ingredients together in a medium bowl, taking care not to rough up the tomatoes too much. You’ll need to use a fair amount of salt to bring out the flavor of the tomatoes. The vinaigrette should have a slightly peppery bite. Set aside at room temperature until serving time.
Make the steak: Mix the oil, garlic, herbs, salt, and pepper in a small bowl. Rub all over the steak and let sit for about 20 minutes at room temperature. Meanwhile, heat a gas grill to medium-high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 minutes, turning the steak every 3 to 4 minutes to ensure even cooking. The thickest part of the steak will register 135 to 140 degrees on an instant-read thermometer. Transfer the steak to a cutting board and let it rest for 3 to 5 minutes. Slice across the grain, portion onto dinner plates, spoon on the vinaigrette, and serve.
