Flank steak with tomatoes and basil
A deep balsamic vinegar glaze takes humble flank steak to the next level in this simple steak preparation. Don't use expensive balsamic in this recipe, save it for dressings. Inexpensive supermarket balsamic is all that's needed to infuse the beef with tangy flavour and give it a well-browned crust as it sears in the frying pan. Be sure to pat the steak dry after soaking it in the balsamic. This will give it a good sear and lock in the marinade's flavour. The fresh cherry tomatoes add a steakhouse styled accent to the beef. Serve this alongside a creamed spinach, or a spinach salad and a baked potato to build on the recipe's steakhouse feeling.
Beef, flank, raw
¼ cup(s), (60ml)
2 clove(s), crushed
3 cup(s), (470g)
⅓ cup(s), shredded
1 tbs, extra
- Place steak in a large shallow dish. Drizzle with vinegar and turn to coat. Cover and refrigerate for 30 minutes.
- Remove steak from vinegar and pat dry with paper towels. Discard vinegar. Season steak with salt and pepper.
- In a large non-stick frying pan, heat 2 tsp of oil over medium-high heat. Add steak and cook, turning occasionally for 5-8 minutes or until cooked to your liking. Transfer to a cutting board and rest for 5 minutes.
- Meanwhile, in a medium non-stick frying pan, heat remaining oil over medium heat. Add garlic and cook, stirring for 20 seconds or until fragrant. Add tomatoes and cook, stirring for 4 minutes or just until tomatoes begin to shrivel. Remove from heat and stir in extra vinegar and basil. Season to taste and sliced across the grain to serve.