Show off your bejeweled garden tomatoes with this easy marinade and delicious grilled flank steak with roasted tomatoes.
We have had a love-hate relationship with growing a backyard vegetable garden. Some years we just get lucky and end up with a massive vegetable haul of tomatoes, carrots, green beans, zucchini and eggplant.
Some years… nothing.
When my kids were little, they were fascinated with how the seeds look and pulling carrots magically from the dirt. For me, it’s all about the tomatoes. Store bought tomatoes are so bland compared to garden fresh tomatoes.
To celebrate our bumper crop of these gorgeous cherry tomatoes, I roasted them and served them with this grilled flank steak.
Why this recipe is so delicious
If you are lucky enough to grow your own tomatoes or are able to find delicious tomatoes at the farmer’s market, this recipe is for you. Roasting tomatoes make them even sweeter and more incredible.
And they taste wonderful with grilled meats. I chose to grill a flank steak because it cooks relatively quickly because of it isn’t super thick. It may not be a filet mignon, but flank has tremendous flavor and is surprisingly tender.
Flank steak is very family friendly because one steak is about 1 to 1 ½ pounds and can easily feed a family of four. Similar to skirt steak and flat iron steak, it is only about ½-inch thick so it cooks relatively quickly compared to other steak cuts.
Love mushrooms? Try my grilled flank steak with garlic and wild mushrooms.
Love herbs? You have to try my grilled flat iron steak with cutting board sauce.
Ingredients you need
- Flank steak: You can also use a skirt or flat iron steak.
- Extra virgin olive oil: Don’t be shy with marinating with fat. It is needed to help penetrate the meat with the flavors of the marinade.
- Red wine vinegar: This is used for the flank marinade. You can also use sherry vinegar.
- Cherry tomatoes: Fresh summer sweet tomatoes are roasted for the topping on the steak. If the tomatoes do not have much flavor, they will taste equally as bland after roasting.
- Balsamic vinegar: You can roast the tomatoes with red wine vinegar or balsamic vinegar.
- Garlic
- Fresh herbs: I used fresh parsley and basil in the flank steak marinade
- Dried Italian seasoning: I added this to the tomatoes, but you can also add fresh herbs to it after the tomatoes roasted.
- Salt and pepper
Step-by-step directions
1. In a small bowl or measuring cup, whisk together olive oil, red wine vinegar, garlic, parsley and basil. In a non-reactive dish or resealable bag add flank stead and cover with marinade. Let meat marinate 4-6 hours.
2. Remove meat 30 minutes prior to grilling. Preheat grill. Set burners to high heat. Remove meat from the marinade and pat dry with paper towels. Place steaks on hot grill and cook until browned, about 6 to 7 minutes. Turn steaks over and continue grilling 6 to 7 minutes for medium-rare doneness or until the internal temperature using a thermometer reaches 135ºF. Flank steak is best served medium-rare, as it can toughen if over-cooked.
3. In the meantime, whisk in a small bowl salt, pepper, remaining 2 TBS olive oil, balsamic vinegar and Italian seasoning. Mix in cherry tomatoes and toss to coat. Pour tomatoes onto a baking sheet and roast at 400ºF for 20 minutes.
4. Remove steaks from the grill and place steaks on serving platter. Cover steak with foil, and let steaks rest 5 minutes before serving. Prior to serving, carve steak into long strips. Top with roasted tomatoes and serve hot.
Recipe tips and FAQs
Well, the secret is out. The flank steak is an incredible and very under appreciated cut of meat. Although it is cheaper than most steaks, it is pricier than tough cuts of beef like chuck or top round.
Despite this, flank is a great steak to serve a crowd. It cooks quickly and easily, can be sliced up and served a number of different ways.
Flank steak is a lean and flavorful cut of meat. Because of its natural thinness, it easy to marinate. You do not have to marinate flank as its own flavor is quite delicious. To marinate or not to marinate? It all comes down to personal preference and the flavors you want to enhance.
Because it is such a lean cut of meat, flank steak does not have the fat or marbling to keep it tender. Marinating the steak can help keep the steak tender while grilling. Also, flank is best cooked to medium-rare doneness. Over cooking flank can cause it to toughen. Finally, by slicing the flank against the grain, you can insure that each bite is tender and not overly chewy or tough.
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Grilled Flank Steak with Roasted Tomatoes
Show off your bejeweled garden tomatoes with this easy marinade and delicious grilled flank steak with roasted tomatoes.
Ingredients
- ¼ cup plus 2 TBS extra virgin olive oil, divided
- ¼ cup red wine vinegar
- 2 garlic clove, crushed
- 2 TBS parsley, Italian, chopped
- 1 TBS basil, fresh, chopped
- 1 ¼ lb beef flank steak
- ¼ teaspoon salt
- ⅛ teaspoon black pepper, ground
- 2 TBS balsamic vinegar, red
- ½ teaspoon Italian seasoning, dried
- 1 pint cherry tomatoes, halved & seeded
Instructions
- In a small bowl or measuring cup, whisk together ¼ cup olive oil, red wine vinegar, garlic, parsley and basil.
- In a non-reactive dish or ziploc bag add flank stead and cover with marinade.
- Let meat marinate 4-6 hours.
- Remove meat 30 minutes prior to grilling.
- Preheat oven to 400ºF.
- Preheat grill. Set burners to high heat.
- In a small bowl whisk together salt, pepper, remaining 2 TBS olive oil, balsamic vinegar and Italian seasoning.
- Mix in cherry tomatoes and toss to coat.
- Pour tomatoes onto a baking sheet and roast in the hot oven for 20 minutes.
- Meanwhile, remove meat from the marinade and pat dry with paper towels.
- Place steaks on hot grill and cook until browned, about 6 to 7 minutes. Turn steaks over and continue grilling 6 to 7 minutes for medium-rare doneness. Flank steak is best served medium-rare, as it can toughen if over-cooked.
- Remove from the grill and place steaks on serving platter. Cover steak with foil, and let steaks rest 5 minutes before serving.
- Prior to serving, carve steak into long strips.
- Top with roasted tomatoes and serve hot.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 359Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 112mgSodium: 233mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 40g
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