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.
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?
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.
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.
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.
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.
10 minPrep Time
35 minCook Time
45 minTotal Time
- 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
- 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
- Pierce flank steak with a fork.
- Combine olive oil, vinegar, garlic, basil, oregano, salt and pepper in a small bowl. Whisk to combine.
- 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.
- Preheat oven to 400°F (or broil on high).
- Place tomatoes and onions into a bowl (or straight onto the baking sheet).
- In a small bowl, combine olive oil, balsamic vinegar, basil, salt and pepper in a small bowl. Whisk.
- Pour mixture over tomatoes and onions and toss to coat.
- Transfer to baking sheet if mixing in a bowl and bake for 15-20 minutes, or until starting to char.
- Place flank steak on a roasting pan.
- 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).
- Cover and let steak rest for 5 minutes.
- Slice into thin strips (against the grain of the beef).
- Cover with tomatoes and onions.
Dairy free, gluten free, wheat free, soy free, egg free, corn free.
*This is an affiliate link.