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1.
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2
Prepare an outdoor grill with a high fire.
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3
Brush grill grate lightly with oil.
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4
Lightly rub steak with some olive oil and sprinkle with herbes de Provence and salt and pepper to taste.
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5
Place tomatoes, scallions, and garlic cloves in a large bowl, coat with 1 tablespoon of olive oil and season with salt and pepper to taste.
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2.
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Place steak on grill, arrange vegetables around it, and grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120degreesF to 125degreesF for rare; 125degreesF to 130degreesF for medium-rare; or 130degreesF to 135degreesF for medium, and the vegetables are charred.
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8
Transfer steak and vegetables to a cutting board and let rest 5 minutes.
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3.
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Core tomatoes once cool enough to handle.
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Squeeze garlic cloves from their skins and chop with tomatoes and scallions until chunky.
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12
Transfer vegetable relish, including juice, to a bowl and stir in remaining olive oil, vinegar, and Worcestershire sauce.
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Season to taste with salt and pepper.
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Slice meat against grain and on an angle, and transfer to a plate or platter.
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Serve with relish and grilled bread.
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16
Calories: 409
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Total Fat: 21 grams
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Saturated Fat: 5 grams
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Total Carbohydrate: 24 grams
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Protein: 29 grams
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Sodium: 366 milligrams
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Cholesterol: 40 milligrams
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Fiber: 2 grams
