It’s funny, when I first wake up some mornings my mind begins thinking about what to fix or create for dinner. This morning my thought was the plethora of Green tomatoes we had from two plants. I googled flank steak and green tomatoes and quickly a recipe for Green Tomato Salsa popped up. Now this recipe had cherries and plums, was not doing that. I know my husband and fruit at dinner, it’s akin to sweet/dessert, he is not a fan. I pushed on and just left off the fruit and changed a few things. Let me tell you, it turned out fantastic, sort of like a chimichurri sauce. What I did:
3 T + 2 tsp olive oil
1-1/2 tsp red wine vinegar
1 T soy sauce
1 T adobo sauce
2 green onions, thinly sliced
1 large green onion, cored & diced
1/4 cup Greek mix olives, chopped
2 T basil, finely chopped
2 T parsley, finely chopped
2 T cilantro
Salt & pepper
Whisk oil, vinegar, soy sauce and adobo sauce in bowl. In small skillet sauté sliced onions in 2 tsp of olive oil till tender, about 3 minutes. Add to vinaigrette mixture and cool while chopping herbs and tomato. When cool add the herbs and tomato to vinaigrette. Season with salt and pepper but remember the olives are salty too. Put in fridge to chill.
Because I had the vinaigrette a bit soupy I poured a bit off and marinated the flank steak with it.
I served the sliced steak over rice with the vinaigrette over the top! Oh my, so very yummy. It was a home run in the taste department. I even tested it by dipping a chip in the salsa!!!
