Sliced Steak with Parsley-Caper Sauce and Broiled Tomatoes with Bacon-Bit Breadcrumbs
Broiling tomatoes topped with bacon breadcrumbs add punch to this steakhouse-style meal.
- 2 pounds flank steak or 4 flatiron steaks (6-8 ounces each), at room temperature
- 1/3 cup extra virgin olive oil (EVOO), plus more for drizzling
- Salt and coarse black pepper
- 1 cup packed flat leaf parsley
- 1/4 cup drained capote capers
- 2 tablespoons Worcestershire sauce
- 2 tablespoons wine vinegar or lemon juice
- 1 large shallot, coarsely chopped
- 2 large cloves garlic, pasted or finely grated
- 2 flat anchovy fillets (optional, but recommended)
- 4 large vine or medium beefsteak tomatoes, halved
- 1/4 pound good-quality bacon, finely chopped
- 1 cup panko breadcrumbs
- 1/4 cup chives, finely chopped
Pre-heat the broiler to high with a rack in the middle of the oven. Pre-heat a grill pan or large cast iron skillet over medium-high to high heat.
Coat the steak lightly with a drizzle of EVOO and season with salt and pepper.
Place the parsley, capers, Worcestershire sauce, vinegar (or lemon juice), shallot, pasted or grated garlic, anchovies (if using), pepper and 1/3 cup EVOO in a food processor bowl. Process into a thick sauce.
Place the tomatoes on a broiler pan or on a rack placed over a baking sheet. Drizzle the tomatoes with a touch of EVOO and season with salt and pepper. Broil until well charred at the edges, 12-15 minutes. Meanwhile, heat a drizzle of EVOO in a small to medium size nonstick skillet over medium to medium-high heat; add the bacon and render until almost brown and crisp, 3-4 minutes. Add the panko and cook to brown, about 3 minutes; turn off the heat and combine the bacon and panko with the chives.
In a large skillet lightly drizzled with EVOO, cook 1 large steak over medium-high heat for 12-15 minutes for medium-rare to medium doneness; cook individual steaks for about 5 minutes on the first side and 3-4 minutes on the second for medium-rare to medium-well doneness. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steaks against the grain with a very sharp knife and top with the parsley-caper sauce. Serve the tomatoes, liberally topped with the bacon-crumb mixture, alongside the meat.