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Flank Steak with Olive Relish and Tomato

Yields1 Serving

Bavette de bœuf avec sa relish d’olives et de tomate

 2 x 454g flank steaks, rested
 Salt and ground black pepper
 2 tbsp (30 ml) olive oil
 ¼ cup (60 ml) butter
 ¼ cup (60 ml) pitted Gordal olives, coarsely chopped
 ¼ cup (60 ml) pitted Manzanilla olives, coarsely chopped
 ¼ cup (60 ml) pitted black Hojiblanca olives, coarsely chopped
 ⅓ cup (80 ml) sherry vinegar
 ¼ cup (60 ml) sugar
 1 serrano pepper, thinly sliced into rings
 1 garlic clove, finely chopped
 2 tbsp (30 ml) fresh coriander, chopped
 ¼ cup (125 ml) cherry tomatoes, quartered
 2 tbsp (30 ml) olive oil
 Salt and ground black pepper

In a small pot, bring vinegar and sugar to a boil over medium heat. Pour mixture into a bowl and mix with the other relish ingredients.


On a work surface, season meat generously. Heat a cast-iron skillet over medium heat. Cook steaks in oil and butter for 3 to 5 minutes per side, until desired temperature. Let meat rest for 5 minutes before slicing. Serve with tomato and olive relish.

Buen provecho!