Recipe: A new take on grilled steak

Grilling season has returned and steak lovers everywhere have once again started to enjoy grilled steak. This season, add some more flavor to your grill with the following recipe for "Flatiron Steak and Tomatoes With Anchovy Vinaigrette," courtesy of "The Niman Ranch Cookbook," (Ten Speed Press).

Flatiron Steak and Tomatoes With Anchovy Vinaigrette

Serves 4

3 tablespoons extra virgin olive oil

6 anchovy fillets packed in olive oil

1 clove garlic, minced

Pinch of crushed red pepper

2 tablespoons plus 1 teaspoon red wine vinegar

1 flatiron steak, 1 pound

Kosher salt and freshly ground black pepper

2 large, ripe tomatoes

Prepare and light a charcoal grill for cooking.

Heat 2 tablespoons of the olive oil in a 6-inch skillet over low heat. Add the anchovies and break up with a wooden spoon. Cook for 1 to 2 minutes, until the anchovies become aromatic. Add the garlic and crushed red pepper and cook for about 2 minutes, or until the garlic is cooked through but not browned. Remove from the heat and stir in 2 tablespoons of the vinegar. Set aside. When the grill is at its hottest (when the coals are red and glowing and too hot to hold your hand over the grill for more than a couple of seconds), season the steak on both sides with salt and pepper. Place the steak on the cooking grate directly over the coals and cook uncovered, turning once, for 4 to 5 minutes per side for medium rare; the timing will depend on the thickness of the steak. Transfer to a cutting board and let rest of 5 minutes.

Slice the tomatoes and arrange in the center of a serving platter. Drizzle with the remaining 1 tablespoon olive oil and the remaining 1 teaspoon vinegar. Season with salt and pepper. Slice the steak thinly across the grain and arrange over the tomatoes. Pour the anchovy vinaigrette over the top of the steak. Serve.