Flank Steak with Roasted Tomatoes and Onions

Flank Steak with Roasted Tomatoes and Onions | Emily Levenson

Flank Steak with Roasted Tomatoes and Onions | Emily Levenson

Whenever I’m looking for a quick and easy dinner that’s sure to fill The Hubster to capacity, I reach for a flank steak.

He has a favorite marinade (aptly named Meat Marinade by McCormick*), but I like to switch it up.

Which is where this recipe came from. MY need to switch things up.

Crushed Garlic | Trader Joe's

The inspiration for this beauty of a recipe came from Pinterest (I’m addicted, what can I say).

I was pleasantly surprised by the simplicity of the ingredients, as well as the richness of the flavor.

And seriously, how can you go wrong with roasted tomatoes and onions?

White Wine Vinegar

I was also pleasantly surprised that I could use the vinegars I had on hand. Including the Italian White Wine Vinegar (above) that has been sitting in my cabinet for, oh…3 different houses.

Yeah. I know.

Apparently I hoard vinegar.

tomatoes

Onions

This would make for a great summertime meal—cooking the steak on the grill with a pan full of tomatoes and onions simmering alongside it.

And the cornucopia of fresh herbs.

Gah. Just saying that makes me wish it were mid-July already.

Marinading the steak

Marinading the steak

The original recipe called for a 4-6 hour marinade. Which, I’m sure only adds to the intensity of the flavor.

I, on the other hand, only had 30 minutes. So, I pierced the meat with a fork and hoped for the best.

It turned out amazingly, if I do say so myself.

Roasted tomatoes and Onions

I will also say that the roasted tomatoes and onions were divine on their own.

So, for those that aren’t the biggest meat eaters or are just looking for a delicious topping for that crusty bread you just bought…THIS. IS. IT.

Totally made the dish, if you ask me.

Flank Steak with Roasted Tomatoes and Onions | Emily Levenson

Yields 4

Flank Steak with Roasted Tomatoes and Onions

10 minPrep Time

35 minCook Time

45 minTotal Time

Save RecipeSave Recipe

Ingredients

    For the steak:
  • 1.5 lbs flank steak
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1-2 cloves garlic minced OR 1/2 tsp crushed garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • salt and pepper to taste
  • For the tomatoes and onions:
  • 2 cups grape (or cherry, or heirloom) tomatoes, chopped
  • 1 medium onion, sliced
  • 2 tbs olive oil
  • 2 tbs balsamic vinegar
  • 1/2 tsp dried basil
  • salt and pepper to taste

Directions

    For the steak:
  1. Pierce flank steak with a fork.
  2. Combine olive oil, vinegar, garlic, basil, oregano, salt and pepper in a small bowl. Whisk to combine.
  3. Pour over steak (either in a large caserole dish or ziploc bag) and marinade for at MINIMUM 30 minutes. For a stronger flavor, marinade 4-6 hours.
  4. For the tomatoes and onions:
  5. Preheat oven to 400°F (or broil on high).
  6. Place tomatoes and onions into a bowl (or straight onto the baking sheet).
  7. In a small bowl, combine olive oil, balsamic vinegar, basil, salt and pepper in a small bowl. Whisk.
  8. Pour mixture over tomatoes and onions and toss to coat.
  9. Transfer to baking sheet if mixing in a bowl and bake for 15-20 minutes, or until starting to char.
  10. Putting it all together:
  11. Place flank steak on a roasting pan.
  12. Turn oven to broil (hi) and cook 7 minutes on each side. (I always have better luck cooking flank steak in middle of oven vs. on top rack).
  13. Cover and let steak rest for 5 minutes.
  14. Slice into thin strips (against the grain of the beef).
  15. Cover with tomatoes and onions.
  16. Devour.

Allergen Information

Dairy free, gluten free, wheat free, soy free, egg free, corn free.

7.6.3
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Written by

Emily Levenson is a change agent. She is adept at creating change in her own life and inspires others to do the same. You can find her creating change on the blog, through the Nourish + Flourish podcast, and within the Propelle community.

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