Photo of Flank steak with cherry tomatoes & basil by WW

Flank steak with cherry tomatoes & basil

Total Time
55 min
10 min
10 min
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.


Uncooked lean and trimmed beef flank steak

1 pound(s)

Balsamic vinegar

¼ cup(s)

Table salt

¾ tsp

Black pepper

¼ tsp, freshly ground

Olive oil

3 tsp


2 clove(s), minced

Cherry tomatoes

3 cup(s)

Balsamic vinegar

1 Tbsp


cup(s), chopped fresh


  1. Place steak in large shallow dish, drizzle with 1/4 cup vinegar, and turn to coat. Cover and refrigerate 30 minutes.
  2. Remove steak from vinegar and pat dry with paper towels; discard vinegar. Sprinkle steak with 1/2 teaspoon salt and pepper.
  3. Heat 2 teaspoons oil in large heavy skillet over medium-high heat. Add steak and cook, turning occasionally, until instant-read thermometer inserted into side of steak registers 145°F, 8–10 minutes. Transfer to cutting board and let stand 5 minutes.
  4. Meanwhile, heat remaining 1 teaspoon oil in medium nonstick skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add tomatoes and cook, stirring often, just until tomatoes begin to shrivel, about 4 minutes. Remove from heat and stir in remaining 1 tablespoon vinegar, basil, and remaining 1/4 teaspoon salt. Cut steak against grain into 12 thin slices. Serve steak with tomatoes.
  5. Serving size: 3 slices steak and about 2/3 cup tomatoes