Flank Steak with Tomato Basil Salad

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Flank Steak that's marinated in olive oil, balsamic vinegar, and garlic and then cooked until medium rare and topped with tomato basil salad will be your new favorite meal. Jump to Recipe keyboard_arrow_down

262 CALORIES 7g CARBS 14g FAT 25g PROTEIN
6
Freestyle™ SmartPoints™ New!
(6 Old SmartPoints™)
(7 PointsPlus®)

This easy marinated Flank Steak can be cooked on the grill or broiled in the oven and couldn't be more perfect. It's topped with a simple tomato basil salad and so good. Serve it with some Grilled Cauliflower or Balsamic Mushrooms for a full meal.

Sometimes (okay most times) I want tacos. But occasionally I want to eat something a little more straightforward. Fewer condiments. Something meaty. Something grown up. Something that requires a fork and a knife.

When those cravings hit, I most often go for a steak. But not just any steak. I'm a big fan of the flank. Why? Well, flank steak is one of my favorite pieces of steak to work with because it's lean, full of flavor, versatile, and generally cheaper than many of the other desirable beef cuts. I often use it sliced thin in my stir-fries but lately, I have started grilling or broiling it whole instead.

When I make flank steak, I like to seasoned simply with salt and pepper and then pair it with a fresh tomato and basil salad. This is the most perfect meal and it's all ready in under 20 minutes.

In colder months this is great paired with some roasted vegetables and in the summer, grill up some corn on the cob to have along with it.

Flank steak that

What is flank steak?

Flank steak is a piece of beef that's taken from the...you guessed it...flank of the cow. The flank is below the loin and sirloin and is on the abdominal area near the bottom of the animal. Because it's part of the abdominal region, it is a muscle that's used to help the cow walk, and therefore is used a lot. If a piece of muscle is used a lot, well, it becomes lean and tough with lots of muscle fibers. (But the marinade helps to take care of that toughness.)

What is flank steak called at the grocery store?

If you don't see flank steak at your grocery store, don't despair. Sometimes it's labeled as a London broil. If you don't see either of those labels, check with the meat department and see if they can locate it for you.

What is a substitute for flank steak?

If you can't find flank steak or you really just want to work with what's in your fridge or freezer, you can substitute a skirt steak or hanger steak. If you have a big piece of chuck meat, you could cut it thin enough to work in this recipe. But, if you're going through all that trouble, then why not just buy the right piece of meat to begin with?

How do you cook flank steak?

Before cooking a flank steak, I always marinade it. This helps to tenderize the meat before grilling. I pierce the steak all over with a fork to also make it more tender before covering it with a marinade of olive oil, balsamic vinegar, garlic, rosemary, oregano, salt, and pepper. I leave this to marinade in a baggie or airtight dish with a lid for at least an hour but most often I let it stew overnight.

When it's time to cook the steak, I grill it on medium heat for about 4-6 minutes on each side, then let it rest for five minutes before slicing into it. I slice it thinly against the grain and add the tomato salad on top of it.

When I don't feel like grilling or it's too cold outside, I'll broil this steak instead. I cover the broiler pan with foil, then lay the steak on top of the foil. I put the steak in the middle of the rack and cook for 4-6 minutes on each side. I add the tomatoes to the broiler pan when I flip the steak to give them a nice char. I also rest the steak after its done for five minutes before cutting it thinly, against the grain.

Marinated flank steak topped with tomatoes, basil, and red onions.

Recipes Ideas for Flank Steak and Tomato Salsa

There are lots of ways to personalize and customize this recipe and make it your own.

  • Add some spice to your salsa with red pepper flakes or diced fresh jalapenos.
  • For more freshness, use your favorite fresh herbs instead of dried.
  • Add some fresh mozzarella to your salad for a Caprese style salsa.
  • For a milder onion flavor, use shallots or green onions instead of the red onions.
  • If you don’t eat steak, you can also make this recipe with chicken breast, pork, or fish.

How can I use leftover flank steak?

Ah the joy of leftovers! Flank steak also works well the next day or so in a variety of dishes.

  • Quesadillas are a great way to use up some of that steak. Add a mild cheese like white cheddar or Swiss as well as any of that leftover tomato salad in between two whole wheat or low-carb tortillas.
  • Tacos! See above for topping ideas or add a Tex-Mex flair with chimichurri sauce, shredded lettuce, and sour cream.
  • I like to add flank steak strips to other vegetables to eat alongside your leftover steak.
  • Did someone say steak and egg huevos rancheros?
  • If huevos rancheros aren't your thing, consider cutting the steak into small pieces and adding to scrambled, poached, or even hard-boiled eggs for a yummy and protein-filled breakfast!
The Recipe
Flank steak with tomato basil salad on a cutting board with rosemary.

Flank Steak with Tomato Basil Salad

PREP TIME: 1 Hours
COOK TIME: 10 Min
TOTAL TIME: 1 Hours, 10 Min
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Ingredients

US METRICS
  • 1 lb. lean flank steak
  • 2 tbsp. olive oil, divided
  • 4 tbsp. balsamic vinegar, divided
  • 2 U garlic cloves, minced
  • 1 tsp. dried rosemary
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1 cup cherry tomatoes, chopped
  • 1/4 cup red onion, diced
  • 2 tbsp fresh basil, chopped

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Instructions

(Hide Photos)
1

Pierce steak all over with a fork to help tenderize it. Cover with half the olive oil, half the balsamic vinegar, garlic, rosemary, oregano, salt, and pepper to taste. Marinate for at least 1 hour or overnight.

2

When ready to serve, toss together the red onion, tomatoes, basil, remaining olive oil, remaining vinegar, and garlic. Season with salt and pepper.

3

Meanwhile, toss together the red onion, tomatoes, basil, olive oil, vinegar, and garlic. Season with salt and pepper.

4

Grill or broil the steaks to your liking. I cook mine for about 4-6 minutes on each side. To broil, 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.

5

Let rest for 5 minutes and then thinly slice against the grain and top with tomato salad.

Nutritional Facts
Serving Size: 4 oz. steak
Amount Per Serving
Calories 262
Calories from Fat 125
% Daily Value *
Total Fat 14g
22%
Saturated Fat 4g
20%
Monounsaturated Fat 3g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 78mg
26%
Sodium 666mg
29%
Total Carbohydrate 7g
2%
Dietary Fiber 1g
4%
Sugars 5g
Protein 25g

* 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.

Grilled flank steak with tomatoes, red onions, and basil on a wooden board.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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