Sliced Oyster Steak with Quick Herb Salsa & Roasted Tomatoes

  I know I've posted oyster steak many times- but it's really because there are so many different ways to prepare it- and simple because it's delicious. There is no kosher 'flank' steak, and oyster steak is probably the closest kosher option to that. I avoid using London broil because I find the sinew unpleasant. However, a butcher's London broil ( with minimal sinew) is another option. After making the salsa- which yields about 2 cups- I put the leftovers into an airtight container with the tomatoes stirred in and served it along side salmon which was for dinner. I also used it as a sauce with gravlax, and think its freshness would add to almost any and every protein.

Ingredients 
2 oyster steaks 
extra virgin olive oil
kosher salt 
coarse black pepper 

Yields: 2 servings 

For the salsa
1 bunch curly parsley
1 bunch cilantro
2 shallots 
2 cloves garlic
1 jalapeno 
2 teaspoons red wine vinegar
1 teaspoon kosher salt 
1 teaspoon coarse black pepper
1/3 cup extra virgin olive oil

Yields: 2 cups 

Tomatoes 
2 cups small heirloom tomatoes
or grape tomatoes, halved
a pinch, kosher salt 
a pinch, coarse black pepper 
2 Tbsp extra virgin olive oil 

Directions:
Preheat oven to 425°. Line a baking sheet with parchment paper. toss the halved tomatoes in olive oil, kosher salt and black pepper. roast tomatoes until they begin to blister, about 50-60 minutes. remove tomatoes from oven and let them cool. In the bowl of a large food processor, or blender, pulse together the parsley, cilantro, shallots, garlic, and jalapeno. pulse until finely chopped and combined. stir in the vinegar, salt, pepper, and olive oil. Set salsa aside until ready to plate. 

Preheat oven to 350°. rinse and pat dry oyster steaks. lightly rub both with olive oil, kosher salt, and coarse black pepper on both sides. meanwhile heat a cast iron pan or grill pan on the stove until smoking hot. place both oyster steaks on pan- giving them both enough room and cook on each side for 2 minutes. place oyster steaks in the oven for 10 minutes to cook through for a perfect medium rare. remove steaks from oven and let them rest for ten minutes before slicing. thinly slice oyster steaks against the grain.

Bon Appétit!