A delicious Balsamic Flank Steak with Roasted Tomatoes that is ready in under 15 minutes with the help of the broiler. Plus it's low carb, Paleo, Clean Eating, and Whole30 friendly.
If you haven't tried flank steak yet, you are missing out. This lean, more affordable cut is full of flavor and with the right technique is tender and delicious. The key to making a tasty flank steak is marinating the steak first to make the steak more tender and then cutting it very thin against the grain. This ensures it isn't chewy and truly is essential to making flank steak a cut of beef you will love.
While you can marinate the steak in almost anything, sometimes simple is best like in this recipe. The flank steak is marinated in balsamic vinegar, olive oil, garlic, and herbs and kept in the fridge overnight. Then it is quickly cooked under the broiler (you could also grill it) until it is nicely charred on the outside and tender on the inside. Paired with a quick oven roasted tomato salad - it's one delicious dish you will make over and over again.
Balsamic Flank Steak with Roasted Tomatoes
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- 1.33 lbs. lean flank steak
- 1.5 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 2 U garlic cloves, minced
- 1 tsp. dried rosemary
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 U tomatoes, quartered
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano
- 1/4 cup basil
- Cooking spray
- Salt and pepper
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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