Moroccan-inspired Flank Steak With Charred Tomato And Garbanzo Salad

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

Serves 4

Beef

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

Methods

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