Rich brought home a couple of flank steaks and, since I haven’t ever really worked with them before, I did a little research on the web before deciding what, exactly, we’d do with them.
In my search, I came across this recipe for a relish to serve with steak, made with marinated artichoke hearts and Kalamata olives and garlic and lemon and fresh basil.
Tasty. Simple to toss together. And, as it so happens, very nice over flank steak.
•1 jar (6 oz or so) marinated artichoke hearts
•2 tbsp fresh lemon juice
•1/4 cup chopped Kalamata olives
•1 clove garlic, finely chopped
•1/2 teaspoon freshly grated lemon peel
•1/4 cup thinly sliced fresh basil
Drain the artichoke hearts, but save one tablespoon of the jar liquid.
Chop the artichoke hearts, then combine with the remaining ingredients and that tablespoon of the marinade liquid) in a bowl.
Cover and chill for at least an hour or so to allow the flavors to blend, then serve with steak.
Or on a sammich.
It really is quite tasty, and we thoroughly enjoyed ours with some roasted corn on the cob and a broccoli and kale salad on the side.