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Sliced Steak with Parsley-Caper Sauce and Broiled Tomatoes with Bacon-Bit Breadcrumbs


  • 2 pounds flank steak or 4 flatiron steaks (6-8 ounces each), at room temperature

  • 1/3 cup extra virgin olive oil (EVOO), plus more for drizzling

  • Salt and coarse black pepper

  • 1 cup packed flat leaf parsley

  • 1/4 cup drained capote capers

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons wine vinegar or lemon juice

  • 1 large shallot, coarsely chopped

  • 2 large cloves garlic, pasted or finely grated

  • 2 flat anchovy fillets (optional, but recommended)

  • 4 large vine or medium beefsteak tomatoes, halved

  • 1/4 pound good-quality bacon, finely chopped

  • 1 cup panko breadcrumbs

  • 1/4 cup chives, finely chopped


Pre-heat the broiler to high with a rack in the middle of the oven. Pre-heat a grill pan or large cast iron skillet over medium-high to high heat.

Coat the steak lightly with a drizzle of EVOO and season with salt and pepper.

Place the parsley, capers, Worcestershire sauce, vinegar (or lemon juice), shallot, pasted or grated garlic, anchovies (if using), pepper and 1/3 cup EVOO in a food processor bowl. Process into a thick sauce.

Place the tomatoes on a broiler pan or on a rack placed over a baking sheet. Drizzle the tomatoes with a touch of EVOO and season with salt and pepper. Broil until well charred at the edges, 12-15 minutes. Meanwhile, heat a drizzle of EVOO in a small to medium size nonstick skillet over medium to medium-high heat; add the bacon and render until almost brown and crisp, 3-4 minutes. Add the panko and cook to brown, about 3 minutes; turn off the heat and combine the bacon and panko with the chives.

In a large skillet lightly drizzled with EVOO, cook 1 large steak over medium-high heat for 12-15 minutes for medium-rare to medium doneness; cook individual steaks for about 5 minutes on the first side and 3-4 minutes on the second for medium-rare to medium-well doneness. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steaks against the grain with a very sharp knife and top with the parsley-caper sauce. Serve the tomatoes, liberally topped with the bacon-crumb mixture, alongside the meat.