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. Many times I use it sliced thin in stir-frys but lately I have started grilling or broiling it whole instead. Seasoned simply with salt and pepper and paired with a fresh tomato and basil salsa, it makes a perfect meal that is 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.
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Flank Steak with Tomato Basil Salad
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- 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
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.
When ready to serve, toss together the red onion, tomatoes, basil, remaining olive oil, remaining vinegar, and garlic. Season with salt and pepper.
Meanwhile, toss together the red onion, tomatoes, basil, olive oil, vinegar, and garlic. Season with salt and pepper.
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.
Let rest for 5 minutes and then thinly slice against the grain and top with tomato salad.
* 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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