Spanish Flank Steak 

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Spanish Flank Steak is marinated in a savory, Spanish-style marinade, grilled until juicy, and topped with a tomato and onion salad for a 10-minute family dinner! See Recipe

Ingredients

1 lb. lean flank steak 2 tbsp olive oil 2 tbsp sherry vinegar 2 tbsp low sodium soy sauce 2 garlic cloves, minced 1 tsp. dried rosemary 1 tsp. dried oregano Salt and pepper 1 cup cherry tomatoes, chopped 1/4 cup red onion, diced 2 tbsp fresh basil, chopped (or parsley, oregano) See Recipe Now

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Step 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. See Recipe

Step 2 When getting ready to serve, toss together the red onion, tomatoes, and basil. Add a splash of sherry vinegar and olive oil if you like. Season with salt and pepper. Or prepare homemade chimichurri, see notes. See Recipe

Step 3 Grill or broil the steaks to your liking: Cook the for about 4-6 minutes on each side. for medium rare. To broil, cover a broiler pan with foil. Remove the steak from the marinade, letting excess drip off. Place the steak in the middle of the rack and cook for 4-6 minutes per side for medium. See Recipe

Step 4 Let rest for 5 minutes and then thinly slice against the grain. Top with tomato salad or chimichurri. See Recipe

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