Grilled flank steak with zucchini and piedmontese tomato sauce

Grilled flank steak with zucchini and piedmontese tomato sauce

Photo by Robert P.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • STEAK

  • 2

    teaspoons fennel seeds

  • 2

    teaspoons black peppercorns

  • ½

    teaspoon fine sea salt

  • 1

    (1½-pound) flank steak (¾ inch thick)

  • 3

    tablespoons extra-virgin olive oil

  • PIEDMONTESE TOMATO SAUCE

  • 1

    medium red bell pepper, seeded and roughly chopped

  • 1

    medium tomato, cored and roughly chopped

  • ½

    medium onion, roughly chopped

  • 2

    tablespoons extra-virgin olive oil

  • Fine sea salt

  • 2

    tablespoons white wine vinegar

  • TORTINI

  • 3

    tablespoons extra-virgin olive oil

  • 2

    medium zucchini, cut crosswise into ¼-inch-thick slices

  • 1

    garlic clove, finely chopped

  • teaspoon finely chopped flat-leaf parsley

  • Fine sea salt

  • 3

    tablespoons freshly grated Grana Padano or Parmigiano-Reggiano cheese

Directions

FOR STEAK: Combine fennel seeds, peppercorns and salt in a mortar and pestle. Grind to a fine powder. Place steak in a baking dish; rub on all sides with ground spices and oil. Marinate, chilled, 2 hours. Meanwhile, prepare sauce. FOR SAUCE: In a large skillet combine bell pepper, tomato, onion, oil and pinch salt. Bring to a simmer. Gently simmer, covered, until vegetables are very soft, about 12 minutes. Add vinegar and cook, uncovered, 1 minute more. Pass sauce through the medium and then the small holes of a food mill, then transfer to a serving bowl and set aside. Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Remove marinated steak from refrigerator and let stand at room temperature while you prepare tortini. FOR TORTINI: Line a baking sheet with parchment paper. Heat oven to 375 and set rack in middle of the oven. In a large skillet heat oil over medium-high heat. Add zucchini, garlic, parsley and pinch salt; toss together to combine. Cook until zucchini is tender, about 3 minutes; remove from heat. On prepared baking sheet, overlap enough of the zucchini to form 4 single-layered, 3-inch rounds. Sprinkle each with 1/2 teaspoon cheese. Repeat with remaining zucchini and cheese to form 4 (4-layered) tortini. Grill steak 4 1/2 minutes per side for medium-rare. Transfer steak to a cutting board to rest. While steak is resting, bake tortini until cheese is melted, about 5 minutes. Transfer tortini to serving plates. Slice steak. Serve with tortini and sauce.


Nutrition

Facebook Conversations