Grilled Steak with Charred Tomato Salsa


This smoky relish is delicious on just about anything you grill; from fish to chicken or even thick slices of country bread.

Yield: Serves 4


6 medium-size plum or Campari tomatoes, halved lengthwise

2 Tbsp Flying Olive Smoked, Garlic, Tuscan Herb, Gremolata, Chipotle (a little spicy), a Mild-Medium Extra Virgin Olive Oil Choice, or a Combination, divided

2 tsp kosher salt, divided

1 1/4 teaspoons black pepper, divided

1 1/2 pounds flat iron or flank steak (in photo)

1/4 cup firmly packed fresh flat-leaf parsley leaves, coarsely chopped

1 Tbsp Flying Olive Neapolitan (herby and tangy) or Aged Dark Balsamic Vinegar (slightly sweet, not as much tanginess)

1 garlic clove, finely chopped

1 tsp granulated sugar, if desired (I used the 18 Yr. Balsamic and didn’t need it)

1/4 teaspoon crushed red pepper, if desired


Preheat grill to medium-high (about 450°F), or heat a grill pan over medium-high heat. In a medium-sized bowl, add the tomatoes, 1 Tbsp of Flying Olive EVOO of Choice, 1/2 tsp salt, and 1/4 tsp of black pepper. Set aside. Rub steak with 1 Tbsp of Flying Olive EVOO,remaining 1 ½ tsp salt, and 1 tsp of black pepper.

Grill tomato halves, turning often, until charred and softened, 4 to 6 minutes. Remove from the grill, and let cool until ready to use. Grill steak, turning occasionally, until lightly charred and medium-rare, 8 to 10 minutes. Transfer to a board, and let rest, 5 to 10 minutes under loose foil.

Coarsely chop the grilled tomatoes and transfer them to a medium bowl. Add the parsley, the Flying Olive Balsamic Vinegar, garlic, sugar, and crushed red pepper. Toss to combine.

Slice steak against the grain, and spoon tomato relish over the top or serve on the side.

Inspired by a recipe in Southern Living, June, 2016.

Submitted by Barb L.