Italian Flank Steak with Balsamic Roasted Tomatoes

Name: Italian Flank Steak with Balsamic Roasted Tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 50 min
Yield: 4 serving
Ingredients: 2 tbsp olive oil; 2 cloves of garlic; ½ tsp dried basil; ¼ tsp dried oregano; Pinch of Crushed Red Pepper Flakes; Sea Salt and Freshly Cracked Pepper; 1 lb flank steak; 2 cups mixed grape tomatoes; 1 clove of garlic; ¼ tsp dried basil; ⅛ tsp dried oregano; Pinch of Crushed Red Pepper Flakes; Sea Salt and Freshly Cracked Pepper; 1 tbsp olive oil; 1-2 tbsp Balsamic Vinegar, to taste; 1 tbsp fresh parsley; 1 tbsp Parmesan Cheese

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Prep Time
5 mins
Cook Time
5 mins
Additional Time
30 mins
Total Time
50 mins
Servings
4
Course
Main Course
Cuisine
Italian

Italian Flank Steak with Balsamic Roasted Tomatoes

Kian Meyer

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Ingredients

Servings

Steak Marinade:

2 tbsp olive oil
2 cloves of garlic minced
½ tsp dried basil
¼ tsp dried oregano
Pinch of Crushed Red Pepper Flakes
Sea Salt and Freshly Cracked Pepper to taste
1 lb flank steak

Balsamic Roasted Tomatoes:

2 cups mixed grape tomatoes
1 clove of garlic slivered
¼ tsp dried basil
⅛ tsp dried oregano
Pinch of Crushed Red Pepper Flakes
Sea Salt and Freshly Cracked Pepper to taste
1 tbsp olive oil
1-2 tbsp Balsamic Vinegar, to taste
1 tbsp fresh parsley
1 tbsp Parmesan Cheese shredded

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Instructions

Preheat the oven to 375 degrees. Coat a baking sheet with cooking spray.
Combine 2 tablespoons of olive oil, 2 cloves of minced garlic, ½ teaspoon of dried basil, ¼teaspoon dried oregano, a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper in a large zip-lock bag.
Add the flank steak and seal the bag then squish the bag so the marinade is completely covering the flank steak evenly.
Set on the counter for 30 minutes to marinate.
While the steak is marinating, combine the grape tomatoes, garlic slivers, ¼teaspoon dried basil, ⅛ teaspoon dried oregano, a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper on the baking sheet.
Drizzle with the last tablespoon of olive oil and the balsamic vinegar then toss to coat evenly.
Place the tomatoes into the oven to roast, gently stirring halfway through, for 10-15 minutes, or until the tomatoes are ready to burst. Remove from the oven.
Heat a large cast-iron skillet over medium-high heat.
Place the flank steak into the HOT pan and cook for 3-4 minutes on the first side, flip and cook for 2-3 minutes on the other side, for medium-rare, or until you reach your desired degree of doneness.
Transfer the beef to a cutting board and let the meat rest for 5-7 minutes before slicing and serving, topped with the balsamic roasted tomatoes and their juices, then sprinkle with fresh parsley and parmesan cheese. Serve immediately. Enjoy.