For all you steak lovers out there!

Grilled Spiced Flank Steak with Grilled Tomato Romesco

Prep: 25 minutes
Grill: 28 minutes
Serves: 6

Grilled Steak, Onions & Tomatoes

  • 2 tbsp. Our Family® Ground Coffee
  • 2 tsp. Our Family® Ground Cumin
  • 1 1⁄2 tsp. Our Family® Ground Coriander
  • 1⁄2 tsp. Our Family® Ground Black Pepper
  • 1⁄4 tsp. Our Family® Cayenne Pepper
  • 1⁄4 tsp. Our Family® Salt
  • 1 flank steak (about 1 1⁄2 lbs.)
  • 12 medium green onions, trimmed
  • 3 medium Roma tomatoes, each cut lengthwise in half
  • Our Family® Nonstick Cooking Spray
  • 1 1⁄2 cups Our Family® Quick-Cooking Brown Rice

Romesco Sauce

  • 1 garlic clove
  • 1 slice Our Family® Whole Wheat Bread, toasted and torn into pieces
  • 1⁄2 cup roasted red bell pepper
  • 1 tbsp. Our Family® Slivered Almonds
  • 2 tsp. Our Family® Sherry or Red Wine Vinegar
  • 1 tsp. Our Family® Olive Oil
  • 1⁄2 tsp. Our Family® Salt
  • 1⁄4 tsp. Our Family® Ground Black Pepper

1. Prepare Grilled Steak, Onions & Tomatoes: Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, combine coffee, cumin, coriander, black pepper, cayenne pepper and salt. Rub coffee mixture over outside of steak. Lightly spray green onions and cut sides of tomatoes with nonstick cooking spray. Line large plate with aluminum foil. Prepare rice as label directs.

2. Meanwhile, place steak, onions and tomatoes, cut side down, on hot grill rack. Cook steak 8 to 9 minutes or until outside is browned, turning once halfway through cooking; cook onions and tomatoes 3 to 5 minutes or until lightly charred, turning onions once halfway through cooking. Transfer onions and tomatoes, cut side up, to prepared plate.

3. Turn off heat under steak; reduce other burner to medium heat. Transfer foil with onions and tomatoes to hot grill rack over direct heat; poke foil several times with fork. Cover and cook onions and tomatoes 20 minutes longer, turning onions once halfway through cooking; cook steak 20 to 24 minutes longer or until internal temperature reaches 135° for medium-rare, turning once halfway through cooking. Transfer
steak and onions to cutting board; loosely cover with foil and let stand 5 minutes. Transfer tomatoes to same plate.

4. While steak stands, in food processor with knife blade attached, pulse garlic, bread, bell pepper, almonds and tomatoes until coarsely chopped. Add vinegar, oil, salt and pepper and purée 30 seconds or until well combined. Makes about 13 cups sauce.

5. Slice steak across the grain. Serve steak topped with Romesco sauce along with grilled onions and rice.

Approximate nutritional values per serving (4 oz. steak, 2 onions, 1⁄2 cup rice, 31⁄2 Tbsp. sauce): 329 Calories, 13g Fat (5g Saturated), 46mg Cholesterol, 368mg Sodium, 32g Carbohydrates, 4g Fiber, 22g Protein

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