As featured on facebook Live with Fine Cooking from David Olson, A Bachelor & His Grill
For the flank steak:
For the salad:
For the steak: Marinate steak 4-6 hours, up to overnight in all ingredients except mint and parsley. Remove steak and tomatoes from marinade. Set tomatoes aside for salad recipe. Rest steak at room temperature 1 hour prior to grilling. Discarded marinade.
Sear both sides of steak over high direct heat, with grill lid open for 3-5 minutes, until medium rare and a nice exterior crust formed. Remove steak from grill and rest under tin foil tent for 5 minutes before slicing against the grain. Plate steak alongside salad and garnish with mint and parsley.
For the salad: Char marinated tomatoes on all sides until warmed through and tender. Set aside. Meanwhile, soak shallots in 1 cup water for 15 minutes, then drain and set aside. Emulsify, oil, vinegar, lemon juice, garlic and cumin. Season to taste with salt and pepper, then set aside. In a large salad bowl toss together charred tomatoes, shallots, beans, mint and parsley with dressing. Finish with zest of lemon. Serve immediately.