Flank Steak with Melon Relish

Name: Flank Steak with Melon Relish
Yield: 4 servings
Ingredients: 1 1 large cantaloupe, peeled, seeded and diced; 1 1 medium red onion, diced; 1 1 cup Italian parsley, chopped; 1 1/2 cup fresh mint, chopped; 1 2 tablespoon white balsamic (or cider) vinegar; 1 2 tablespoon extra-virgin olive oil; 1 3 pounds flank steaks; 1 2 teaspoon sea salt; 1 1/2 teaspoon freshly ground black pepper

From the kitchen of Carly

Charred flank steak gets a bright, cooling counterpoint from a cantaloupe relish studded with red onion, fresh mint, and parsley. The sweet-tart fruit against the savory crust is summer on a plate, simple and craveable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 large cantaloupe, peeled, seeded and diced
11 medium red onion, diced
11 cup Italian parsley, chopped
11/2 cup fresh mint, chopped
12 tablespoon white balsamic (or cider) vinegar
12 tablespoon extra-virgin olive oil
13 pounds flank steaks
12 teaspoon sea salt
11/2 teaspoon freshly ground black pepper

Instructions

Toss cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove from heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Spoon half the relish on top. Serve remaining relish on the side.