BBQ flank streak, charred tomato jam, potato fries and grilled vegetables
Perfect for summer barbeques, this dish offers a delightful combination of smoky, savoury, and tangy. Indulge in a flavour-packed feast featuring tender and juicy flank steak, zesty tomato jam, crunchy fries, and smoky chargrilled veggies. Elevate the experience with a glass of Bordeaux Red Blend, Meritage, or Cabernet Sauvignon.
Servings: 4
Ingredients
- 1 lb. flank steak
- 1 large summer squash or zucchini cut on a bias
- 1 cherry tomato vine
- 2 extra-large Yukon Gold, German Yellow, or similar potatoes peeled and sliced into wedges
- 1 tbsp olive oil for brushing vegetables
- 1 cup vegetable oil for deep frying potatoes
- salt and pepper to taste
Meat marinade
- ¼ cup balsamic vinegar
- 1 ½ tbsp olive oil
- 1 tbsp dry savory or oregano
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp sea salt
Charred Tomato Jam (aka home-made ketchup)
- 2 extra-large tomatoes
- 1 large yellow onion peeled
- 3 cloves garlic not peeled
- ¼ cup olive oil
- 2 tbsp ketchup any brand
- 2 tbsp prepared horseradish
- 1 tsp maple syrop optional
- salt and pepper to taste
Instructions
Prepare Tomato Jam first
- Preheat the oven to 400°F (200°C).
- Slice the tomatoes and onions into rounds and place them on a baking sheet lined with parchment paper.
- Roast (not bake) the vegetables on the middle shelf of the oven until the tomatoes collapse, blister, and develop a charred appearance. This typically takes about 20 minutes, but keep an eye on them to prevent burning. If the onions are ready before the tomatoes, remove them from the sheet and continue roasting the tomatoes until they are done. Once all the vegetables are ready, take them out of the oven and set them aside to cool.
- Wrap the garlic cloves in foil and roast on the bottom shelf of the oven for about 20 minutes until soft. Alternatively, use 3 cloves of garlic confit. Peel the roasted garlic and set it aside.
- In a food processor, combine the roasted tomatoes, onions, roasted garlic (or garlic confit), olive oil, ketchup, prepared horseradish, and maple syrup (optional). Process until smooth and well-mixed.
- Spoon the charred tomato jam into your preferred container. It is now ready to use or store for later.
Marinate the meat
- In a bowl, combine all the meat marinade ingredients to form a slurry-like mixture.
- Place the flank steak in a casserole dish and rub the marinade into the steak, ensuring the meat is completely covered.
- Cover the dish and let the meat marinate in the refrigerator for a minimum of 8 hours, preferably overnight.
Prepare the Main Dish
- When you are ready to prepare the meal, start by making the potato fries first.
- Heat oil in a deep fryer or deep pot until it starts to smoke (around 300°F or 150°C).
- Fry the potato wedges for approximately 8 minutes until they are almost cooked. Set them aside.
- Next, preheat your grill to medium-high and lightly grease it with oil.
- Season cherry tomatoes and sliced summer squash with salt and pepper and drizzle with a bit of olive oil. Grill the vegetables for a few minutes, aiming for nice grill marks without fully collapsing them.
- Cook the marinated flank steak on the grill to your desired level of doneness. Set it aside to rest.
- Return the partially cooked potato wedges to the hot oil and fry them for an additional 2-3 minutes until golden and crispy. Place them on paper towels to remove any excess oil.
- Slice the grilled flank steak diagonally against the grain.
- Plate the sliced beef with the potato wedges, grilled vegetables, and serve alongside charred tomato jam.
Notes
Recipe Tips
- Before cooking the meat, make sure it has come to room temperature.
- To make the Garlic Confit recipe for our Charred Tomato Jam, follow the recipe
here. - For additional guidance and helpful resources, visit Rouxbe.com