Balsamic Flank Steak marinated in balsamic vinegar and garlic then roasted with tomatoes on a single sheet pan. Easy, delicious, and fast. Jump to Recipe keyboard_arrow_down
Looking for a dinner recipe that can be ready in under 15 minutes? Look no further than this delicious Balsamic Flank Steak with Roasted Tomatoes! With the help of a broiler, you can make a juicy piece of lean steak that will taste just as good as if you had just grilled it. Plus, this balsamic steak recipe is perfect for those on a low carb, paleo, clean eating, or Whole30 diet.
If you haven't had a chance to try flank steak yet, or have written it off as a “lesser than” cut of steak, you are really missing out! While I love a good piece of sirloin steak, this lean and more affordable cut is full of flavor and, cooked 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 as shown in this recipe. The flank steak is marinated in balsamic vinegar marinade and kept in the fridge overnight. Then, it is quickly cooked under the broiler until it is nicely charred on the outside and tender on the inside!
Key Ingredients For Balsamic Flank Steak
These are the ingredients you need to make this steak recipe at home:
- Steak: For this recipe, I decided to use a lean cut of flank steak.
- Tomatoes: I used regular Roma tomatoes and quartered them to make them perfectly bite-sized. You can also use cherry tomatoes instead of Roma tomatoes.
- Seasoning: To season the steak, I went with some garlic powder, oregano, basil, salt, and pepper. Even though a balsamic marinade is added to the steak, you want to make sure the actual meat is also seasoned to enhance the flavors from the marinade.
Note: For a full list of ingredients and detailed instructions on how to make this flank steak recipe with roasted tomatoes, take a look at the printable recipe card at the bottom of this post!
How To Make Balsamic Steak Marinade
To get the best flavor out of this steak recipe, I highly recommend making this balsamic steak marinade. To do that, these are the ingredients you will need:
- Olive oil
- Balsamic Vinegar
- Salt and pepper
Mix all of these ingredients and pour over all the flank steak. Allow the balsamic marinade to seep into the steak for at least 1 hour. 24 hours would give even better flavor, if possible!
What To Serve With Balsamic Flank Steak
When thinking of what to serve with this flank steak, I decided to use a few of these Roma tomatoes I had in my fridge. I chopped them up into quarter size bites and roasted them in the oven along with the steak.
Then I tossed them with the fresh basil and a bit of salt and pepper to make a quick side salad. It was delicious!
You can also make a side of cilantro lime cauliflower rice to serve with the steak and tomato salad.
Recipe Tips And Ideas For Whole30 Flank Steak
- While this recipe is cooked in the oven, you can also grill it. To do so, grill the steak for 4-6 minutes on each side to get medium doneness.
- You can also grill the tomatoes! Add the tomatoes directly to the grill or in a grill basket and cook until the tomatoes are warmed and begin to get a char on the outside.
- Make sure to let the steak rest before you start cutting into it. If you start to slice the steak right after it has been moved off of the heat, it will lose all of its juices and you might end up with a dry piece of flank steak.
Frequently Asked Questions About Balsamic Flank Steak
Here are some questions I frequently get asked about by some readers…
Is flank steak hard to cook?
It can be if you aren't paying attention to it. Since flank steak is a lean cut of meat, it is easy to overcook it. To avoid this from happening, make sure to follow the cooking instructions listed in the recipe card down below.
I would also recommend using a meat thermometer to make sure the steak has an internal temperature of 130°F.
Are flank steak and skirt steak the same cut of meat?
While they tend to be confused as the same piece of meat, they actually have some key differences.
Skirt steak is fattier and has a more intense "beef" flavor than flank steak does. But, skirt steak does tend to be tougher since it has more muscle grains.
I have some extra flank steak leftover. What else can I make?
If you have some extra flank steak leftover, consider making these Citrus Marinated Steak Tacos or this Grilled Thai Steak Salad. I've also made this Teriyaki Flank Steak recipe when I had a few pieces of steak leftover.
More Steak Recipes
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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Cover a broiler pan with foil. Remove the steak from marinade, letting excess drip off. Place the steak in the middle of the rack and cook for 4-6 minutes per side for medium. When you flip the steak, add the tomatoes to the pan as well. To grill: Grill the steak for 4-6 minutes per side for medium. When you flip the steak, add the tomatoes directly to the grill or in a grill basket and cook until warmed and beginning to char.
* 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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