Steak and Marinade:
1 bunch oregano
12 sprigs thyme
1/4 cup soy sauce
1/4 cup balsamic vinegar
1/4 cup olive oil
6 garlic cloves, finely chopped
1 small jalapeno, seeded and minced
1 tablespoon sugar
1 teaspoon ground cumin
1 teaspoon kosher salt
2 lbs. flank steak
2 teaspoons olive oil, for cooking
Salsa:
1 lb. ripe plum tomatoes
1 tablespoon olive oil
1/4 teaspoon kosher salt
1 teaspoon sugar
2 tablespoons minced red onion
1/2 small jalapeno, seeded and minced
1/4 cup coarsely chopped basil
2 tablespoons coarsely chopped parsley
2 tablespoons coarsely chopped oregano
1 tablespoons white wine vinegar
2 tablespoons olive oil
For the steak, strip the leaves from the oregano and thyme. Place in a shallow baking dish. Add the remaining marinade ingredients, not the steak, and mix well. Place the steak in the dish and turn to coat. Let marinate for at least 1 hour.
Meanwhile, prepare the salsa. Preheat the oven to 450 degrees. Cut the tomatoes in half lengthwise and toss them with olive oil, salt and sugar in a medium mixing bowl. Arrange them cut side up, on a baking sheet and roast until the skin is shriveled and the tomato halves are softened and beginning to collapse, 10 – 15 minutes. Remove from oven to cool. Coarsely dice the cooled tomatoes and return them to the mixing bowl along with the remaining salsa ingredients. Let salsa sit at room temperature to blend the flavor. Season to taste with salt and pepper.
Reduce the oven temperature to 400 degrees. Heat a large skillet over medium-high heat and add the remaining 2 teaspoons of olive oil to the pan. When the pan is hot, add the meat and sear for 2-3 minutes per side, to form a nice crust. Transfer the meat to a baking pan and place in the preheated oven until cooked to desired doneness, about 7-8 minutes more for medium rare (the internal temperature should be 125 degrees for medium rare). Let meat rest, loosely covered with foil, for at least 5 minutes. Slice flank steak thinly. Serve with salsa on top.
Makes 6 servings
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