If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This dish is what I served up for lunch from the leftovers the night before, so the steak was cooked twice. The salsa recipe comes from my wine drink, which we never got to make that weekend. Company wanted this recipe, too. So I will write this up as if you were starting from scratch.One photo shows this with leftover bison and the other photo with fresh beef flank steak (quick company dropped in for dinner). I really like the way the cherries bring out the sweetness especially of the bison, but also the beef. What is best about this recipe is how quick and unfussy it is! —Sagegreen
- 1 pound flank steak, preferably bison, but beef will do
- generous pinch of kosher salt, divided
- 1/4 teaspoon fresh milled pepper, black and pink peppercorns
- grapeseed oil for pan
- 3/4 cup sweet red cherries, halved
- 3/4 cup white or yellow ripe peach, diced
- 2 tablespoons vidalia or other sweet onion, minced
- 1/4 cup fresh lime juice (sweet lime preferred)
- 1 tablespoon minced spearmint leaves
- 1/4 cup aged artisan balsamic vinegar (Modena preferred)
- 1 teaspoon honey, tupelo or acacia preferred
- 1 tiny splash of kirsch (like 1-2 tsp.)
- mint leaves for garnish
- In between parchment paper gently pound one side of the steak with the smooth side of a meat mallet; turn over and repeat to the other side. Don't flatten, but work the steak pretty well. Since this will not be marinaded, it needs work to tenderize. Then salt both sides of the steak and let rest for 40 minutes. If you refrigerate, just make sure to return the steak to room temperature before cooking.
- In a bowl combine the cherries, peaches (skin on or off, your choice), and onions. Sprinkle in a little salt. Let rest for a few minutes. Then add the lime juice and mint.
- Heat a spray of oil in a heavy frying/braising pan to high. When the pan has reached a sizzling stage, add the steak. Sear on one side for about 3 to 3 and a half minutes for bison, 3 and 1/2 to 4 for beef, depending upon the thickness. Turn over. Add the pepper to the top of the steak. Continue to cook for the other side the same way. If cooked to your satisfaction, remove to a platter and let rest for 10 minutes. Bison cooks quicker than beef.
- Mix the honey and vinegar together. Deglaze the pan with this mix and reduce by half. If you want you can add a few cherries, peaches, and onions from the salsa to the sauce for added flavor. Add a little splash of the kirsch, then remove from heat.
- Slice the meat cross grain into thin slices. Drizzle the reduced balsamic over the steak. Serve with the salsa on the side. Garnish with fresh mint.
- This recipe was entered in the contest for Your Best Flank Steak
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.