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

Flank Steak with Roasted Tomatoes and Onions | Emily Levenson
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Flank Steak with Roasted Tomatoes and Onions

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Emily Levenson | emilylevenson.com

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

Instructions

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.

For the tomatoes and onions:

  1. Preheat oven to 400°F (or broil on high).
  2. Place tomatoes and onions into a bowl (or straight onto the baking sheet).
  3. In a small bowl, combine olive oil, balsamic vinegar, basil, salt and pepper in a small bowl. Whisk.
  4. Pour mixture over tomatoes and onions and toss to coat.
  5. Transfer to baking sheet if mixing in a bowl and bake for 15-20 minutes, or until starting to char.

Putting it all together:

  1. Place flank steak on a roasting pan.
  2. 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).
  3. Cover and let steak rest for 5 minutes.
  4. Slice into thin strips (against the grain of the beef).
  5. Cover with tomatoes and onions.
  6. Devour.

Allergen Information

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

*This is an affiliate link.

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Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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