Description
A beautifully grilled flank steak enhanced by a unique caper and tarragon sauce that somehow makes meat taste even beefier. Great with a fresh salad.
Ingredients
- 1 2-pound Flank Steak, Room Temperature
- Salt And Cracked Pepper
- FOR THE SAUCE:
- ¼ cups Red Wine Vinegar
- ½ cups Olive Oil
- ⅓ cups Red Onion, Finely Chopped
- 2 teaspoons Capers
- 1 teaspoon Dried Tarragon
Preparation
Mix all the ingredients for the sauce. Salt and pepper to taste. Cover the sauce with plastic wrap and allow to sit at room temperature.
Season the flank steak well on both sides with salt and cracked pepper. Use your palms to press the seasoning into the meat to lightly embed the flavor.
Grill over high heat to obtain a defined sear on both sides. Cooking time will vary depending on desired doneness and thickness of the steak. For best results, use a meat thermometer.
Once cooked to desired doneness, remove the steak to a dish and allow it to rest for 10 minutes before cutting. Slice the steak at a diagonal, against the grain, making slices about 1-inch wide.
Spoon the tarragon caper sauce over the sliced meat, making sure to include plenty of the lightly pickled onion, and serve.
Note: Prepare the sauce about an hour in advance to allow the onion to become slightly pickled in the red wine vinegar.
