5 oz. flank steak
3 oz. Tantillo Extra Virgin Olive Oil
2 cloves garlic, minced
1/2 small white onion, thinly sliced
1 cubanelle pepper, seeded and finely chopped
4 Roma tomatoes, chopped
4-6 basil leaves, ripped
Sea salt and fresh black pepper to taste
3 oz. fresh mozzarella, shredded
2 oz. Italian parsley, chopped
1 tsp. red pepper flakes
1
Heat grill to a medium-high heat and grill steak on both sides until seared almost to desired doneness (steak will continue to cook in the sauce).
2
In a large sauté pan, heat the Tantillo Extra Virgin Olive Oil and add garlic. Cook for 1 minute- until golden and add onions, cubanelle pepper, and Roma tomatoes. Stir everything together.
3
Cook together and lower heat to a rolling simmer. Add in basil leaves, sea salt, pepper, and steak.
4
Simmer together for 3 minutes, continuously scooping the sauce on top of the steak.
5
Serve hot with fresh mozzarella, chopped Italian parsley, and red pepper flakes.
Ingredients
5 oz. flank steak
3 oz. Tantillo Extra Virgin Olive Oil
2 cloves garlic, minced
1/2 small white onion, thinly sliced
1 cubanelle pepper, seeded and finely chopped
4 Roma tomatoes, chopped
4-6 basil leaves, ripped
Sea salt and fresh black pepper to taste
3 oz. fresh mozzarella, shredded
2 oz. Italian parsley, chopped
1 tsp. red pepper flakes
