Flank Steak with Tomato-Balsamic Sauce

Want a great dinner idea that is fresh and loaded with great flavor? Then you have to try this Flank Steak recipe.

The great thing is you can use those fresh cherry tomatoes from your garden (or from your local farmers’ market) and try different types of those small, sweet tomatoes. The fresh basil gives a great flavor to this recipe so don’t skip that step.

I can promise you will enjoy this and it will become one of your favorites.

Some tips:

We like to grill our steak, but flank steak can be tricky. If you grill it, make sure to sear each side and don’t let it cook too long. Flank steak should be on the rare side. It is also tough if you don’t cut across the grain. You can use other thinly sliced steak for this recipe if you like, though I prefer the flank steak.

We actually marinated the steak in some of the balsamic vinegar for about an hour before grilling it. I think it added a nice snappy flavor to the recipe, but you don’t have to do this.

You can find the originally recipe here.



1 tablespoon extra-virgin olive oil $

1 (1-pound) flank steak, trimmed $$

1/2 teaspoon salt $

1/2 teaspoon freshly ground black pepper, divided $

3 garlic cloves, thinly sliced $$

1 shallot, thinly sliced

1/4 cup balsamic vinegar

2 cups cherry tomatoes, quartered $

1/3 cup torn fresh basil, divided

1/3 cup green onions, thinly sliced and divided $


  1. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Sprinkle steak with salt and 1/4 teaspoon pepper. Add steak to pan, and cook 5 minutes on each side or until desired degree of doneness. Transfer steak to a cutting board; let stand 5 minutes. Cut across grain into thin slices.
  2. Add garlic and shallot to pan; sauté 1 1/2 minutes or until lightly browned. Add vinegar, and cook 1 1/2 minutes or until liquid almost evaporates. Add tomatoes, 1/4 cup basil, 1/4 cup green onions, and remaining 1/4 teaspoon pepper. Cook 2 minutes or until the tomatoes soften and begin to release their liquid, stirring occasionally. Serve tomato mixture over sliced steak. Sprinkle with remaining basil and remaining green onions.

Carolyn Malcoun, Cooking Light SEPTEMBER 2013

Enjoy this light steak dish and don’t forget to buy local!


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