Labor Day weekend deliciousness!
Lightly pound out the flank steak to tenderize.
Season with coarse sea salt, freshly cracked pepper, and EVOO.
Grill about 5 minutes per side. Let rest before slicing.
Throw three tomatoes on the grill to char. Cut into quarters and pull the skin off.
Place into the food processor with fresh parsley, coarse sea salt, freshly cracked pepper, EVOO, and rice wine vinegar.
Whizz it up to a chunky consistency.