Flank Steak + Charred Tomatoes and Asparagus
Do not spend your afternoon in the kitchen this weekend. It’s the Fourth of July, for goodness’ sake. Time to be near the swimming pool, with a stack of books to read (or loaded onto your Kindle, if you’re like me), with an icy drink nearby.
Studies have shown that strenuous activity like this can lead to a voracious appetite. It can also in itself be simply exhausting, what, with all of the reapplication of sunscreen and the on and off with the flip flops going to and fro, because the pavement is too hot for bare feet. Just thinking about it makes me tired.
Hold on. Let me take a sip of iced coffee and perk myself up.
When dinnertime rolls around (or whenever you feel hungry, because holidays are not about adhering to orderliness and rules), this simple dinner for the grownups is what I suggest. Steak. Asparagus, while it’s still around. Sweet cherry tomatoes, which are perfect right now. You can go the extra mile and chop up some fresh herbs and spoon some chimichurri on top of it all. If I have an avocado around, I’ll half-smash one with some lime juice and jalapeño and add that, too. Options, but not necessary. This simple dinner is great on its own, and leftovers make – you guessed it – great tacos, or like to be part of a big leafy salad the next.
Now I’m getting carried away. Time to light the sparklers. Happy July Fourth, everyone.
Flank Steak + Charred Tomatoes and Asparagus
Makes 4 servings
- 1 bunch asparagus, ends trimmed
- 1 pint cherry tomatoes, halved
- 3 tablespoons olive oil, divided
- salt and pepper to taste
- 1 pound flank steak
- Preheat the oven to broil.
- Toss the asparagus and cherry tomatoes with 2 tablespoons of olive oil and salt and pepper and spread out on a large baking sheet. Slide into the oven and roast until the tomatoes blister and the asparagus browns, 10 to 15 minutes.
- While the asparagus and cherry tomatoes are cooking, cook your steak. Rub the other 1 tablespoon of olive oil all over the steak and sprinkle some salt and pepper on both sides. Put a grill pan or cast-iron skillet on the stove and turn the heat to high. When it’s hot, put the steak in the skillet and let it cook on one side until the bottom no longer sticks to the pan, about 5 minutes. Turn it over (you’ll only do this once), and let it cook for another 10 to 15 minutes, depending on the thickness of the steak. Remove the steak from the skillet and cover it with foil. Let it rest for 5 to 7 minutes, then slice against the grain. Serve with the cherry tomatoes and asparagus. Eat.
