Show off your bejeweled garden tomatoes with this Grilled Italian Flank Steak with Roasted Tomatoes.
I first published this recipe 7 years – yikes! Our garden was a success that year and overflowing with vegetables. Three years this, we dug up a chunk of grass in our small backyard and created our vegetable garden. Our first year wasn’t so successful. Only the turnips and carrots grew. The second summer was even worse. But the third time worked like a charm, because everything went nuts: tomatoes, green beans, zucchini, eggplant…
When my husband discovered that we were going to have a bumper crop of vegetables, he took it over and became an obsessed man. He stopped at the nursery on his way home and pick up some more vegetables to plant.
Each evening he’d hunt for caterpillars that lurked in the garden.
He’d lecture me on the right way to water the vegetables. Yes, he’s an engineer.
He sang Barry White tunes while helping the corn and zucchini pollinate. Long story.
I finally had to walk away from the garden – for the sake of our marriage. But, I get to enjoy our bounty and cook with it. He does share. Of course, today, year 2018 he has lost interest in our garden, leaving it all up to me. But that’s another story.
What I love most about home grown tomatoes is that they have FLAVOR. If you buy tomatoes at the grocery store, then you know what I mean. The grocery store variety is bland and juicy and blah.
In fact, I stopped eating tomatoes because of this. And it didn’t matter if I bought the tomatoes at the smaller markets or not. I certainly wasn’t going to spend $5 for one tomato at a farmer’s market to get something with taste, so I’ve gone relatively tomato-less.
That is, unless I grow them myself or by heirloom tomatoes.
If you have an abundance of tomatoes in your garden or you have scored and found some tasty beauties at your farmer’s market, then here’s a great steak recipe to feature your sweet jewels, Italian Flank Steak with Roasted Tomatoes.
These feature the sweet little cherry tomatoes. When roasted, they are even sweeter. These babies are amazing when paired with this Italian marinated flank steak. So simple, yet so delicious.
I’m hoping this year our garden will be prosperous. I’m not planting as much as I used to. My eager assistants have grown up and are not interested in helping me in the garden. But I am planting tomatoes. I can’t get enough of fresh, homegrown tomatoes.
How about you? What’s growing in your garden this summer?
- 1/4 cup plus 2 TBS extra virgin olive oil, divided
- 1/4 cup red wine vinegar
- 2 garlic clove, crushed
- 2 TBS parsley, Italian, chopped
- 1 TBS basil, fresh, chopped
- 1 1/4 lb beef flank steak
- 1/4 tsp salt
- 1/8 tsp black pepper, ground
- 2 TBS balsamic vinegar, red
- 1/2 tsp Italian seasoning, dried
- 1 pint cherry tomatoes, halved & seeded
- In a small bowl or measuring cup, whisk together 1/4 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.