Grilled Flank Steak with Tomato-Spring Onion Relish

01Method

1. 1

   Place a grill pan on the rack nearest to the heat source and preheat to high. Coat the steak lightly with olive oil, then season with herbes de Provence, salt, and pepper. Toss the whole tomatoes, spring onions, and unpeeled garlic cloves in a large bowl with a drizzle of olive oil and a pinch of salt and pepper until evenly coated.

2. 2

   Lay the steak in the centre of the hot grill pan and arrange the vegetables around it. Grill until the steak is browned but still yielding to the touch and the vegetables are charred, about 5–6 minutes. Flip both the steak and the vegetables and continue grilling for another 5–6 minutes, until the steak reaches medium rare (internal temperature of 60°C) and the vegetables are nicely charred. Transfer everything to a cutting board.

3. 3

   Core the tomatoes, squeeze the garlic from their skins, and roughly chop them together with the spring onions to form a chunky relish. Move the chopped vegetables and their collected juices to a bowl, then stir in the remaining olive oil, vinegar, and Worcestershire sauce. Season with salt and pepper to taste. Slice the steak against the grain on an angle, arrange on a serving plate, and accompany with the relish and toasted bread.