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

Sliced Steak with Parsley-Caper Sauce and Broiled Tomatoes with Bacon-Bit Breadcrumbs
  • 4Servings


  • 2 pounds flank steak or four 6- to 8-ounce flatiron steaks, at room temperature
  • 1/3 cup EVOO (extra-virgin olive oil), 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 finely chopped chives


Preheat the broiler to high with a rack in the middle of the oven. Preheat 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, 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 to 15 minutes. Meanwhile, heat a drizzle of EVOO in a small to medium nonstick skillet over medium to medium-high heat; add the bacon and render until almost brown and crisp, 3 to 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 to 15 minutes for medium-rare to medium; cook individual steaks for about 5 minutes on the first side and 3 to 4 minutes on the second for medium-rare to medium-well. 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.