Italian Flank Steak with Balsamic Roasted Tomatoes
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Unrated
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Prep Time
5 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Italian Flank Steak with Balsamic Roasted Tomatoes
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Bring something special to the table with this well-loved recipe.
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Ingredients
Steak Marinade:
- 2 tbsp olive oil
- 2 cloves garlic minced
- ½ tsp basil dried
- ¼ tsp oregano dried
- Pinch crushed red pepper flakes
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 lb flank steak
Balsamic Roasted Tomatoes:
- 2 cups grape tomato mixed
- 1 clove garlic slivered
- ¼ tsp basil dried
- ⅛ tsp oregano dried
- Pinch crushed red pepper flakes
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 tbsp olive oil
- 1-2 tbsp balsamic vinegar to taste
- 1 tbsp parsley fresh
- 1 tbsp Parmesan Cheese shredded
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.
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