3 lbs fillet split or London broil
1/2 tsp fine sea salt, divided
1/2 tsp freshly ground black pepper, divided
nonstick cooking spray
2 large tomatoes, seeded, finely chopped
6 cloves fresh garlic, finely chopped
1/4 cup fresh parsley leaves, minced
1/4 cup fresh basil leaves, minced
1/3 cup evoo
1/2 tsp balsamic vinegar
(1) Season both sides of the meat with 1/4 tsp each salt and pepper.
(2) Coat a grill pan or skillet with nonstick cooking spray. Heat over medium until very hot, but not smoking. Sear the meat for 7 minutes per side, longer for the thicker London broil. Do not move it around once it hits the man until it is time to flip it with tongs. Sear the second side. Remove to platter and allow to stand for 10 minutes.
Meanwhile, in a medium bowl, mix the tomatoes, garlic, parsley, basil, oil, vinegar, and remaining salt and pepper.
Pat an even coating of the tomato mixture over the steak. Slice the steak thinly on the diagonal and serve.
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