Print
Total:
1 hr 40 min
Prep:
35 min
Inactive:
35 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 5 or 6 vine-ripened tomatoes
  • 1 onion, sliced into thick rings
  • 1 large red bell pepper
  • 2 jalapeno chiles
  • 6 to 7 tablespoons extra-virgin olive oil, plus extra for brushing bread
  • Gray salt and freshly ground pepper
  • 3 tablespoons minced garlic
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon finely chopped fresh oregano leaves
  • Gray salt and cracked black pepper
  • 1 flank steak, about 1 pound
  • 4 ounces Gorgonzola, crumbled
  • 1 1/2 teaspoons dried oregano
  • 4 large slices bread, cut from a good, crusty loaf

Directions

Special equipment: Wooden skewers, soaked in water for 30 minutes

Prepare the grill and let it burn down to medium coals. Core the tomatoes and cut an X through the skin on the bottom of each. 

In a bowl, toss the tomatoes, onion, bell pepper, and chiles with 1 to 2 tablespoons of the olive oil; season with salt and pepper. Secure the chilies with metal or soaked wooden skewers so they won't fall through the grill grate. Place the tomatoes on the grill, X-side down and away from direct heat, with the other vegetables. Cover the grill and cook, turning the onions, bell pepper and chiles to char evenly all over, until the tomatoes have softened but are still firm enough to stand on their own and the onions, bell pepper and chilies are blistered, about 15 minutes. Put the pepper and chiles in a bowl and cover to steam and loosen the skins. Let the tomatoes cool to room temperature. In a large, shallow bowl, combine 4 tablespoons olive oil, garlic, vinegar, oregano. Season with salt and pepper, to taste. Set aside. 

Peel the grilled vegetables. Cut the tomatoes in half horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the onions and tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices. Seed and chop the chiles. Cut the bell pepper into small dice. Mash the chiles and taste to determine their heat. 

Add all vegetables with garlic olive oil mixture. Mix well before topping pasta or flank steak. 

Season the flank steak with salt, pepper, and brush with 1 tablespoon of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat (to cook indoors try a cast iron, skillet or bistecca pan). A minute before removing steak from the heat, top with oregano and Gorgonzola. Transfer to a cutting board, drizzle with another 1 tablespoon olive oil, and crumble the remaining 1/2 teaspoon oregano over the top. Let rest for about 5 minutes. 

Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within. 

Carve the meat on the diagonal into thin slices and arrange on a platter or plates, on top of crusty bread. Top with about 1/4 cup of the Salsa Cruda, per slice of bread drizzled over each portion. Serve immediately.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Grilled Pork Shoulder Steak

Recipe courtesy of Kevin Gillespie

Grilled Skirt Steak (Churrasco)

Recipe courtesy of Daisy Martinez

Grilled Flank Steak with Ginger Marinade

Recipe courtesy of Aida Mollenkamp

Grilled Flat Iron Steak

Recipe courtesy of Kevin Gillespie

Grilled Skirt Steak with Homemade Corn Tortillas, Grilled Tomatillo Salsa, and Cilantro

Recipe courtesy of Michael Symon

Skirt Steak

Recipe courtesy of Alton Brown

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Eats

9am | 8c

Unique Eats

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Extreme Cake Makers

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Eats

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here