This simple and fast recipe is perfect for a late summer lunch or light dinner. For the best result, marinate your flank steak in olive oil and Cacio e Pepe seasoning for at least 5 hours before grilling.

CACIO E PEPE ENCRUSTED FLANK STEAK
with TOMATO ALMOND BRUSCHETTA
& SUMMER POTATO SALAD

Prep time: 5 minutes (5 hours marinate time) | Cook time: 15 minutes | Serves 4-6

INGREDIENTS

STEAK

▢ 2 lbs flank steak
▢ 4 tbsp Heritage Blend Olive Oil
▢ 3 tbsp Cacio e Pepe seasoning
▢ 2 sprigs rosemary
▢ 1 jar Tomato-Almond Bruschetta
▢ 2 tbsp finely chopped fresh basil

SUMMER POTATO SALAD

▢ 1 lb new potatoes, quartered
▢ 1 cup haricots vert, cut into 1-inch pieces
▢ 1/4 cup roughly chopped olives (kalamata or castelvetrano)
▢ 3 green onions, finely chopped
▢ 1/4 cup basil, finely chopped
▢ 1 tbsp whole grain mustard
▢ 1 tbsp Bona Furtuna IGP 7-Year Aged Balsamic Vinegar
▢ 3 tbsp Heritage Blend Olive Oil
▢ 1/2 lemon, juiced
▢ Salt and pepper

DIRECTIONS

1. If you have the time and foresight, marinate your flank steak in the olive oil, Cacio e Pepe and rosemary sprigs for at least 5 hours, or preferably overnight.
2. Bring a pot of water to boil and boil the potatoes until soft, but not mushy. Drain and cool. Blanch the haricots vert for 1 minute in boiling water. Drain and cool. Add all the ingredients for the potato salad to a bowl and stir together. Set aside.
3. Preheat your grill to 450. Flank steak is best enjoyed cooked to medium. Grill your flank steak, for 4-5 minutes per side, and allow to rest for 10 minutes after removing it from the grill. Slice against the grain, spoon the Tomato Almond Bruschetta over top, and sprinkle with freshly chopped basil.
4. Serve with a light, fresh summer salad with a simple lemon and dijon vinaigrette and grilled summer vegetables such as squash, zucchini, or broccolini. Mangiamo.