Flank steak with cherry tomatoes and basil
6
Point(s)
Total Time
55 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
A deep balsamic vinegar glaze takes humble flank steak to the next level in this simple steak preparation. Don't use costly imported balsamic in this recipe. Save it for dressings. Inexpensive supermarket balsamic is all that's needed to infuse the beef with tangy flavor and give it a well-browned crust as it sears in the skillet. 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 flavor. 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.
Ingredients
Uncooked lean and trimmed beef flank steak
1 pound(s)
Balsamic vinegar
¼ cup(s)
Table salt
¾ tsp
Black pepper
¼ tsp, ground
Olive oil
3 tsp
Garlic
2 medium clove(s), minced
Fresh cherry tomato(es)
3 cup(s)
Balsamic vinegar
1 Tbsp
Basil
⅓ cup(s), chopped fresh