Flank Steak with Grilled Tomatoes & Cucumber Herb Relish

From: EatingWell Magazine, July/August 2016

Ingredients

Flank Steak & Tomatoes

• 1 tablespoon sugar
• 1½ teaspoons paprika
• 1½ teaspoons ground cumin
• 1½ teaspoons granulated garlic
• 1½ teaspoons ground pepper
• 1¼ teaspoons kosher salt, divided
• 1½ pounds flank steak
• 3 tablespoons extra-virgin olive oil, divided
• 6 small firm tomatoes, halved lengthwise
• 2 cloves garlic, minced or finely grated
• 1 tablespoon coarsely chopped fresh thyme

Cucumber Herb Relish

• 2 medium cucumbers, seeded and diced ( ¼ inch)
• ¾ teaspoon kosher salt
• 2 scallions, thinly sliced
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh parsley
• 2 cloves garlic, minced or finely grated
• 1 tablespoon chopped fresh oregano
• 2 teaspoons sugar
• ¼ teaspoon crushed red pepper
• ⅓ cup extra-virgin olive oil
• ¼ cup sherry vinegar
• 1 tablespoon lemon juice

Preparation

1. To marinate steak: Combine 1 tablespoon sugar, paprika, cumin, granulated garlic, pepper and 1 teaspoon salt in a small bowl. Rub the mixture all over both sides of steak. Refrigerate, uncovered, for 1 day.
2. To prepare relish: Combine cucumbers and ¾ teaspoon salt in a medium bowl. Let stand for 30 minutes. Stir in scallions, mint, parsley, garlic, oregano, sugar, crushed red pepper, ⅓ cup oil, vinegar and lemon juice. Let marinate at room temperature for 1 hour more.
3. To grill steak & tomatoes: About 30 minutes before you’re ready to grill, remove the steak from the refrigerator. Preheat grill to high.
4. Brush the steak with 2 tablespoons oil. Toss tomatoes with the remaining 1 tablespoon oil, garlic, thyme and the remaining ¼ teaspoon salt.
5. Grill the steak 4 to 5 minutes per side for medium-rare. Grill the tomatoes, cut-side down (without turning), until softened and lightly marked, 3 to 4 minutes. Let the steak rest for 10 minutes; thinly slice against the grain (see Tip). Serve the steak and tomatoes with the cucumber herb relish.