Flank Steak With Tomato-Olive Relish

Ingredients

• 1 tablespoon balsamic vinegar 
• 14.5 ounce canned tomatoes diced italian-style canned
• 0.5 cup chicken broth 
• 1.5 pounds flank steak 
• 1 leaf garnish: flat parsley sprig 
• 3 tablespoons parsley fresh minced
• 2  garlic cloves thinly sliced
• 0.8 teaspoon coarsely ground pepper 
• 0.5 cup oil-cured olives black pitted sliced
• 3 tablespoons olive oil 
• 0.8 teaspoon salt 

Equipment

• frying pan

Directions

1. Sprinkle flank steak evenly with salt and pepper.
2. Cook steak in hot oil in large skillet over medium-high heat 6 to 8 minutes on each side or to desired degree of doneness.
3. Remove steak, and drain, reserving 1 tablespoon drippings in skillet; add garlic, and saut 1 minute.
4. Add wine, tomatoes, olives, and vinegar; cook 10 minutes or until reduced by half. Stir in parsley.
5. Cut steak diagonally across grain into thin slices, and serve with tomato mixture.
6. Garnish, if desired.