Grilled flank steak with zucchini and piedmontese tomato sauce

By á-25087

Ingredients

• STEAK
• 2 teaspoons fennel seeds
• 2 teaspoons black peppercorns
• 1/2 teaspoon fine sea salt
• 1 (1 1/2-pound) flank steak (3/4 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
• 1/2 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 1/4-inch-thick slices
• 1 garlic clove, finely chopped
• 2/3 teaspoon finely chopped flat-leaf parsley
• Fine sea salt
• 3 tablespoons freshly grated Grana Padano or Parmigiano-Reggiano cheese

Preparation

Step 1

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.