Prep Time 15 min   Cook Time 15 min   Total Time 30 min

Ingredients

1 tablespoon extra-virgin olive oil
1 (1-pound) flank steak, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
3 garlic cloves, thinly sliced
1 shallot, thinly sliced
1/4 cup balsamic vinegar
2 cups cherry tomatoes, quartered
1/3 cup torn fresh basil, divided
1/3 cup green onions, thinly sliced and divided

Fresh Corn, Tomato, Avocado and Basil Salad

Farro Salad with Tomatoes, Mushrooms and Basil

OCTOPUS SALAD WITH POTATOES, TOMATOES, OLIVES, & CAPERS

Instructions

1. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Sprinkle steak with salt and 1/4 teaspoon pepper. Add steak to pan, and cook 5 minutes on each side or until desired degree of doneness. Transfer steak to a cutting board; let stand 5 minutes. Cut across grain into thin slices.

2. Add garlic and shallot to pan; sauté 1 1/2 minutes or until lightly browned. Add vinegar, and cook 1 1/2 minutes or until liquid almost evaporates. Add tomatoes, 1/4 cup basil, 1/4 cup green onions, and remaining 1/4 teaspoon pepper. Cook 2 minutes or until the tomatoes soften and begin to release their liquid, stirring occasionally. Serve tomato mixture over sliced steak. Sprinkle with remaining basil and remaining green onions.

Enjoy!

Adapted from Myrecipes.com

 

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March 3, 2017