Flank steak with cherry tomatoes and basil

Total Time
55 min
5 min
15 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. 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.


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


2 medium clove(s), minced

Fresh cherry tomato(es)

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. Per serving (3 slices steak and about 2/3 cup tomatoes)