Steak (Serves 8)
Fire up a charcoal grill or set an indoor grill pan over a high flame.
Brush the steak with olive oil and season with salt and pepper on both sides. I always use a heavy hand when seasoning steak.
Grill the steak on both sides, turning 90 degrees halfway through on each side to get a nice cross-hatch, about 5 minutes per side for medium rare, depending on the thickness of the steak. The nice thing about flank steak is there’s usually a thinner end so those who like it more well-done will have some pieces to choose from without ruining the meal for the rest of us.
Remove the steak to a cutting board with grooves - you don’t want to wind up with steak juices all over your counter tops and floor, as I have on occasion. Allow to rest for 10 minutes.
Slice the flank steak against the grain into ¼ inch thick slices. Angle your knife slightly (about 60 degrees from the cutting board) so that the steak slices fan out nicely on your platter. Transfer the steak and any juices to a serving plate or platter and spoon some of the gazpacho sauce over the top. Serve the remaining sauce in a bowl on the side and allow your guests to pass it around.
Gazpacho (Makes 3 Cups)
Put the onion, garlic, and jalapeno to a small food processor and pulse until finely chopped. Add the tomato, bell pepper, cucumbers, olive oil, vinegar, and seasonings. Puree until smooth.
Transfer the mixture to a serving bowl. Taste for seasoning and add more salt or cayenne as necessary, depending on how much heat you can handle. Fold in half the parsley and garnish with the remaining.