Gastography

This is a fantastic – and quick – weeknight main.

gluten-free, paleo

Flank Steak with Salsa

1 lb. flank or flap steak

1 large tomato

2 cloves garlic, thinly sliced and salted

1 green chili, minced

1/4 c parsley, chopped

1-2 tsp fresh thyme, picked and chopped

1/4 c smoked almonds, chopped

4 Tbsp flavored vinegar (I used ume plum but sherry would be good here)

2 anchovies

Salt, pepper & oil

First, make your salsa & sauce by adding half of the following to a blender & half to a bowl: chopped tomatoes, parsley, thyme and almonds; sliced and salted garlic, and vinegar. Add the sardines to the blender only.

Blend half the mix and toss the other. Set aside.

Heat a pan over high heat, and add a bit of high smoke point oil. Salt & pepper the steak and brush some of the blended sauce over. Sear on one side, flip, re-sauce and let cook a couple minutes (about halfway done). Flip again and sauce. Continue cooking until your desired doneness is reached. Re-sauce and let rest.

To serve, layer slices of steak over a bit of the blended sauce and top with the chunky salsa.

Serves 3-4