Grilled Flank Steak with Roasted Tomatoes

Show off your bejeweled garden tomatoes with this easy marinade and delicious grilled flank steak with roasted tomatoes.

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.

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. Marinate steak. Whisk together marinade ingredients. Place steak in a resealable bag and cover with marinade. Chill for 4-6 hours.
2. Grill steak. Remove meat 30 minutes prior to grilling. Grill steak on high heat until browned then turn over and grill other side. Flank steak is best served medium-rare, when internal temperature reaches 135ºF.
3. Roast tomatoes. While steak is grilling, prepare balsamic mix and coat cherry tomatoes with it. Roast in the oven for 20 minutes.
4. Serve. Remove steaks from the grill and let rest. 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.

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.

Want more unique cherry tomato recipes? Try my cherry tomato savory scone, roasted tomato zucchini noodles, cherry tomato bloody mary, or my bruschetta mozzarella.

If you are enjoying my recipes, please sign up for my newsletter and get my free 28-day meal plan! You can also follow me on Instagram or Facebook.

Grilled Flank Steak with Roasted Tomatoes

Laura Bashar | Family Spice

Show off your bejeweled garden tomatoes with this easy marinade and delicious grilled flank steak with roasted tomatoes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Additional Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Main Course

Cuisine American

Servings 4 Servings

Calories 359 kcal

Ingredients

  

1x2x3x

• ¼ cup plus 2 TBS extra virgin olive oil divided
• ¼ cup red wine vinegar
• 2 garlic clove crushed
• 2 tablespoon parsley Italian, chopped
• 1 tablespoon basil fresh, chopped
• 1 ¼ lb beef flank steak
• ¼ teaspoon salt
• ⅛ teaspoon black pepper ground
• 2 tablespoon balsamic vinegar red
• ½ teaspoon Italian seasoning dried
• 1 pint cherry tomatoes halved & seeded

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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 tablespoon 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.

Notes

TO STORE: Store any leftover roast in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You could also freeze leftovers, but I suggest not to do this as the texture does change when frozen and thawed.

Nutrition

Serving: 1gCalories: 359kcalCarbohydrates: 5gProtein: 40gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 11gCholesterol: 112mgSodium: 233mgFiber: 1gSugar: 3g

Keyword flank steak, grilled flank steak, roasted tomatoes

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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