Flatiron Steak and Tomatoes with Anchovy Vinaigrette Recipe

How to make it

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• Prepare and light a charcoal grill for direct cooking.
• Heat 2 tablespoons of the olive oil in a 6-inch skillet over low heat. Add the anchovies and break up with a wooden spoon.
• Cook for 1 to 2 minutes, until the anchovies become aromatic.
• Add the garlic and crushed red pepper and cook for about 3 minutes, or until the garlic is cooked through but not browned. Remove from the heat and stir in about 2 tablespoons of the vinegar.
• Set aside.
• When the grill is at its hottest (when the coals are red and glowing and too hot to hold your hand over the grill for more than a couple of seconds), season the steak on both sides with salt and pepper. Place the steak on the cooking grate directly over the coals and cook, uncovered, turning once, for 4 to 5 minutes per side for medium rare; the timing will depend on the thickness of the steak. Transfer to a cutting board and let rest for 5minutes.
• Slice the tomatoes and arrange in the center of a serving platter. Drizzle with the remaining 1 tablespoon of olive oil and the remaining 1 teaspoon of vinegar.
• Season with salt and pepper.
• Slice the steak thinly across the grain and arrange over the tomatoes.
• Pour the anchovy vinaigrette over the top of the steak.
• Serve.