Grilling recipes courtesy Chef Albisu of BLT Steak.
Marinade for the Flank Steak
Combine following ingredients:
- 4 bay leaves
- 1 tbs red pepper flakes
- 1 tablespoon smoked paprika
- 1 head of garlic, smashed and peeled
- 1 small bunch of oregano
- 1 tsp of black peppercorns
- ½ cup extra virgin olive oil
- 1 cup water
- 1 tbs coarse salt
- 1 head garlic, separated into cloves and peeled
- 1 cup packed fresh flat-leaf parsley leaves
- 1 cup fresh oregano leaves
- 2 tsp crushed red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 cup cilantro
Bring the water to a boil in a small saucepan. Add the salt and stir until it dissolves. Remove from the heat and allow to cool.
Mince the garlic very fine and put in a medium bowl. Mince the parsley, cilantro and oregano and add to the garlic, along with the red pepper flakes. Whisk in the red wine vinegar and then the olive oil. Whisk in the salt water. Transfer to a jar with a tight-fitting lid, and keep in the refrigerator. Chimichurri is best prepared at least one day in advance so that the flavors have a chance to blend. The chimichurri can be kept refrigerated for up to two to three weeks.
- 4 firm but ripe tomatoes
- Extra virgin olive oil
- Coarse salt
- 16 black peppercorns (or coarsely cracked or grinded if preferred)
- 2 tbs fresh oregano leaves
Heat a large cast-iron skillet over high heat. Meanwhile, cut the tomatoes in half. Brush the cut side of the tomato halves with olive oil and sprinkle with coarse salt to taste.
Place the tomatoes cut side down on the hot surface. Do not move for 8-10 minutes or they will burst and lose their shape. The bottoms of the tomatoes will show a thin black line of char all around when they are done.
Using a sharp-edged spatula, lift the tomatoes off the hot surface and invert onto a serving plate so that the burnt side is up. With a chef’s knife, cut crosshatches into the surface of the tomatoes. Sprinkle with the peppercorns
and oregano, drizzle with more olive oil and serve immediately.