There is so much so be said about the flavor the grill brings to food. Whether it be meat, veggies, pizza, fruit, etc. The grill really does take food up 10 levels. It’s a shame it’s so cold half the year or else I’d be outside grilling every meal. I truly just love the flavor it brings.
This grilled flank steak is really something special. It’s a super simple recipe that everyone can tackle. The flank steak starts with a basic marinade and some time to let it sit and soak up those liquids. The tomatoes on top are such a fun addition that bring a lighter aspect to the dish. I love marinated tomatoes, especially in the summer when they are sweet and perfectly ripe. Marinated tomatoes are tomatoes that sit for a little while in a dressing. The dressing I use is a simple combination of lemon, oil and herbs. The tomatoes are perfect spooned over the steak. I love to add a little extra dressing as well. It adds a good burst of citrus to the savory steak. It’s a perfect match of ingredients.
Allow the steak to marinate at least 6-12 hours. This is a good amount of time to allow it to really soak up all those wonderful flavors. Don’t cut the marinating process short. The marinade not only brings flavor to the steak, but also makes it more tender. Flank steak is a tricky one to cook. A good marinade is always the key, in my onion, to a wonderfully tender piece of meat. Once the steak comes off the grill, allow the steak to sit 10-15 minutes. This is also super important so that the juices don’t rush out as soon as it’s cut into. When it comes to slicing the steak, you want to cut it super thin + at an angle + and against the grain. The way you cut the steak will change everything. Flank steak has a tendency to be on the chewier side. If you marinate, cook, and carve it according to my instructions… your flank steak will come out perfectly tender and wonderful every time! Just remember these few rules!
What should we serve this with? I love this served with a green salad, roasted broccoli (or other veggie), grilled corn, or roasted fingerling potatoes. You can really go in any direction with this meal.
GORGONZOLA, WALNUT + APPLE SALAD WITH AN APPLE CIDER VINAIGRETTE
CREAMY GRUYERE SCALLOPED POTATO AND ZUCCHINI BAKE
GRILLED FLANK STEAK WITH MARINATED TOMATOES
Prep time: 6-12 hours
Cook time: 10 minutes
Total time: 12 hours 10 minutes
- 1 flank steak, silver skins removed if any
- 1/4 cup olive oil
- 3/4 cup balsamic vinegar
- 3 cloves garlic, smashed
- 5 sprigs thyme
- 2 sprigs rosemary
- 1 tbsp Worcestershire
- 1.5 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 12 oz tri-colored cherry tomatoes
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley leaves, chopped
- 1/2 large lemon, juice of
- 2 tbsp good quality olive oil
- 1/2 tsp red wine vinegar
- Pinch kosher salt, to taste
- 8 turns of freshly ground black pepper
- Place the flank steak and all the marinade ingredients into a large resealable bag. Toss around to disperse the marinade evenly. Place in the fridge and let sit for at least 6 hours but no longer than 12. Flip the bag half way through to allow marinade to sink into both sides of the steak.
- Prepare your tomatoes about 1 hour before serving. Put the tomatoes and it’s marinade ingredients into a bowl or mason jar. Mix together thoroughly and cover with a lid or plastic wrap. Place in room temp for an hour before serving.
- Preheat your grill to about 400-450 degrees F, or medium high.
- Remove the steak from the marinade and place on the grill over direct heat. Cook for about 5 minutes a side or until the steak is cooked to your liking. For medium rare, remove the steak when registering 140 degrees F.
- Remove from the grill and let the steak rest for at least 10-15 minutes before carving. Use a sharp knife to carve the steak. Begin by cutting the steak against the grain and at an angle. Slice the steak very thin, about 1/4 inch.
- Serve steak with marinated tomatoes and enjoy while hot.