Servings: 4

1 1/4 pounds hanger steak (about 2 pieces), center membrane removed, or flank steak 1 ¼ pounds hanger steak (about 2 pieces), center membrane removed, or flank steak
Fine sea salt and freshly ground black pepper, to taste Fine sea salt and freshly ground black pepper, to taste
2 teaspoons canola or vegetable oil 2 teaspoons canola or vegetable oil
Flaky sea salt (optional) Flaky sea salt (optional)
Fresh flat-leaf parsley leaves, for garnish Fresh flat-leaf parsley leaves, for garnish
 
Tangy Tomato Relish: subheading: Tangy Tomato Relish:
3 cups fresh cherry tomatoes (mix of yellow and red) 3 cups fresh cherry tomatoes (mix of yellow and red)
1 Tbsp olive oil 1 Tbsp olive oil
Fine sea salt and freshly ground black pepper to taste Fine sea salt and freshly ground black pepper to taste
 
1 teaspoon yellow mustard seeds 1 teaspoon yellow mustard seeds
1 medium red onion, chopped 1 medium red onion, chopped
2 garlic cloves, minced 2 garlic cloves, minced
1/8 teaspoon red pepper flakes, such as Aleppo or Marash ⅛ teaspoon red pepper flakes, such as Aleppo or Marash
1 1/2 tablespoons fresh ginger, peeled and minced 1 ½ tablespoons fresh ginger, peeled and minced
1/4 cup fresh orange juice ¼ cup fresh orange juice
1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce

For the Steak: subheading: For the Steak:
Season the steak with fine sea salt and pepper. Let steak sit at room temperature for at least 20 minutes before cooking.
For the Tangy Tomato Relish: subheading: For the Tangy Tomato Relish:
Preheat the oven to 425°F.
Toss the tomatoes with the olive oil and spread them in a single layer in a baking dish. Season with salt and black pepper to taste and roast until the tomatoes are crinkled and browned and any liquid in the pan is reduced, 18 to 20 minutes. Let cool.
In a wide nonreactive saucepan, heat the remaining 1 tablespoon oil over medium- high heat. Add the mustard seeds and cook until they pop, about 30 seconds.
Add the onion, garlic, red pepper flakes and ginger. Cook, stirring frequently, until the onion has softened, about 3 minutes.
Add the roasted tomatoes and stir to combine, but take care to keep the tomatoes intact.
Add the orange juice and Worcestershire sauce.
Cook, stirring gently, until the juices have thickened to a jammy consistency, about 5 minutes.
Taste and season with salt and black pepper.
Grill Steak
Let the steak rest at least 10 minutes, then slice it on a diagonal.
Season with flaky sea salt, if desired, and serve with parsley leaves and tomato relish.

OK grapefruit juice instead of orange, per reviewer  OK grapefruit juice instead of orange, per reviewer
served with roasted broccoli  served with roasted broccoli
might try marinating steak a little  might try marinating steak a little
relish is AMAZING  relish is AMAZING