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Italian Flank Steak with Balsamic Roasted Tomatoes

Italian Flank Steak with Balsamic Roasted Tomatoes

I can’t believe I’ve never thought to serve flank steak topped with balsamic roasted tomatoes before! What a terrific combination of flavors and textures that pair perfectly together. I served this flank steak and roasted tomatoes with baked potatoes and a shaved kale and brussels sprout salad with pomegranante, apple, sharp cheddar, sugared pecans, and white balsamic vinaigrette, and my family agreed – it was a very delicious meal!

Italian Flank Steak with Balsamic Roasted Tomatoes

How to Make Italian Flank Steak with Balsamic Roasted Tomatoes

Preheat the oven to 375 degrees.

Combine 2 tablespoons of olive oil, 2 cloves of minced garlic, 1/2 teaspoon of dried basil, 1/4 teaspoon dried oregano, a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper together in a large zip lock bag. Add the flank steak and seal the bag then squish the bag so the marinade is completely covering the flank steak evenly.  Seal and set on the counter for 30 minutes to marinate.

While the steak is marinating, combine the grape tomatoes, garlic slivers, 1/4 teaspoon dried basil, 1/8 teaspoon dried oregano, a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper. Drizzle with the last tablespoon of olive oil and the balsamic vinegar then toss to coat evenly.

Italian Flank Steak with Balsamic Roasted Tomatoes

Place the tomatoes into the oven to roast, gently stirring halfway through, for 20 minutes, or until tomatoes are ready to burst. Remove from the oven.

Heat a large cast iron skillet over medium-high heat. Place the flank steak into the HOT pan and cook for 3-4 minutes on the first side, flip and cook for 2-3 minutes on the other side, for medium-rare, or until you reach your desired degree of doneness.

Transfer the beef to a cutting board and let the meat rest for 5-7 minutes before slicing and serving topped with the balsamic roasted tomatoes and their juices then sprinkle with fresh parsley and parmesan cheese. Serve immediately. Enjoy.

Italian Flank Steak with Balsamic Roasted Tomatoes

Italian Flank Steak with Balsamic Roasted Tomatoes

Italian Flank Steak with Balsamic Roasted Tomatoes

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Course: Main
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

STEAK MARINADE:

  • 2 tbsp olive oil
  • 2 cloves of garlic minced
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • Pinch of crushed red pepper flakes
  • Sea salt and freshly cracked pepper to taste

Balsamic Roasted Tomatoes:

  • 2 cups mixed grape tomatoes
  • 1 clove of garlic slivered
  • 1/4 tsp dried basil
  • 1/8 tsp dried oregano
  • Pinch of crushed red pepper flakes
  • Sea salt and freshly cracked pepper to taste
  • 1 tbsp olive oil
  • 1-2 tbsp balsamic vinegar, to taste
  • 1 tbsp fresh parsley
  • 1 tbsp Parmesan cheese shredded

Instructions

  • Preheat the oven to 375 degrees.
  • Combine 2 tablespoons of olive oil, 2 cloves of minced garlic, 1/2 teaspoon of dried basil, 1/4 teaspoon dried oregano, a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper together in a large zip lock bag.
  • Add the flank steak and seal the bag then squish the bag so the marinade is completely covering the flank steak evenly.
  • Set on the counter for 30 minutes to marinate.
  • While the steak is marinating, combine the grape tomatoes, garlic slivers, 1/4 teaspoon dried basil, 1/8 teaspoon dried oregano, a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper.
  • Drizzle with the last tablespoon of olive oil and the balsamic vinegar then toss to coat evenly.
  • Place the tomatoes into the oven to roast, gently stirring halfway through, for 20 minutes, or until tomatoes are ready to burst. Remove from the oven.
  • Heat a large cast iron skillet over medium-high heat.
  • Place the flank steak into the HOT pan and cook for 3-4 minutes on the first side, flip and cook for 2-3 minutes on the other side, for medium-rare, or until you reach your desired degree of doneness.
  • Transfer the beef to a cutting board and let the meat rest for 5-7 minutes before slicing and serving topped with the balsamic roasted tomatoes and their juices then sprinkle with fresh parsley and parmesan cheese. Serve immediately. Enjoy.
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5 Comments

  1. Wow, that looks so good. Struggle to get good steak here other than filet!! Hope all is well Diane

  2. This is beautiful. I can’t wait till tomatoes are growing in my garden again!

  3. The recipe is missing the balsamic vinegar. The instructions say to add it to the tomatoes so I’m going to guess it’s the same amount as the olive oil as I’m prepping this now lol. Can’t wait to try it!!

    1. Devon,

      Thanks for letting me know. Yes, I use 1-2 tbsp balsamic vinegar, to taste. Thanks for letting me know. I have corrected the recipe. I hope you liked the recipe.

      -Pam