- 2 lbs flank steak (or steak of your choice; tip sirloin works well, too)
- 3 tbsp of Olive Oil Divine's Espresso Steak Rub
- 1/4 cup of Olive Oil Divine's Koroneiki Extra Virgin Olive Oil (Greek), divided
- 1/4 cup of Olive Oil Divine's Red Apple Dark Balsamic Vinegar
- 1 14 oz can of artichoke hearts, drained
- 1 large clove of garlic, lightly crushed
- 1/2 lemon
- 4 cups of your favorite salad mix
- 1/2 cup Pecorino Romano cheese, shaved
- Let your steak come to room temperature (about 20 minutes).
- In a large pan heat 2 tbsp of olive oil over medium to medium high heat (Keep an eye on the oil in the pan; you want it to shimmer but not smoke. Everyone’s stove is different so adjust according to your stove-top).
- Once your pan is hot, sprinkle your espresso steak rub on your steak and give it a light press to let the seasoning adhere.
- Gently add steak to hot pan, it should sizzle a little. Cook steak for 6-8 minutes per side for a medium rare. (do not turn steak, let it form a crust, it will un-stick itself once its ready).
- Once you have flipped the steak, give it about a minute to form a crust then add your balsamic, periodically basting.
- While steak is cooking add the remaining oil to a large pan and heat it to medium to medium high. Once hot, add drained artichoke hearts, letting them cook until they start to get light brown, then flip.
- Once you have flipped your artichokes, add the juice of half of a lemon (make sure not to add the seeds).
- Add your garlic clove and start periodically basting the artichokes (make sure to keep an eye on the garlic as it can burn quickly).
- Once the steak has reached your desired doneness, remove from the pan and lightly cover with a lid or aluminum foil. Let it rest for about 10 minutes.
- While artichokes are finishing and the steak is resting, make a glaze by reducing the vinegar.
- Not a fan of Red Apple Balsamic? Try it with Olive Oil Divine's Raspberry White Balsamic Vinegar instead!