Grilled Flank Steak with Tomato Coulis
SERVES 4
3 tomatoes (about 1 lb total), cored
1 small head garlic (do not peel)
2 medium balsamic cipolline onions (Mediterranean Bar)
Salt and pepper to taste
1 (about 1 1/4 lbs) Wegmans Flank Steak
1 Tbsp Wegmans Cracked Pepper Blend, divided
Wegmans Basting Oil
Preheat grill on HIGH 10 min.
1.Make coulis: Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. Reduce heat to MED-HIGH. Place whole tomatoes and unpeeled garlic head directly on grill (tomatoes should be placed leaning against each other). Grill garlic, turning occasionally, about 25-30 min or until roasted and tender. Grill tomatoes, turning every 4 min or so, for a total of 10-12 min, until char-marked, well cooked and tender. Briefly heat onions on grill 1 min. Let garlic cool; peel. Place tomatoes in blender. Add garlic and onions. Season with salt and pepper; puree until smooth. Set aside and keep warm.
2.Season steak on both sides with cracked pepper blend; pressing it into the meat. Drizzle both sides with basting oil. Sear steak about 5 min, until it has changed color one-quarter of the way up from the bottom. Turn over; baste (brush seared side with basting oil). Sear 2-3 min. Turn over steak; baste. Reduce heat to MEDIUM; close cover. Cook steak to 5 degrees below desired internal temp (refer to meat cooking guide for final internal temp). Transfer steak to clean platter; let rest 10 min. Slice steak into narrow strips.
3.Serve with coulis.
For this recipe and more, go to www.wegmans.com
