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Balsamic Grilled Flank Steak with Charred Tomatoes

  • 1 (3-pound) piece flank steak
  • 2/3 c. olive oil
  • 1/2 c. balsamic vinegar
  • 7 cloves garlic
  • 2 shallots
  • Kosher salt
  • Freshly cracked black pepper
  • 5 to 6 sprigs thyme
  • 1 pt. heirloom cherry tomatoes
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Prep time
8-24 hrs
Cook time
20 min

PREP: In a large bowl, whisk together oil, vinegar, garlic. Season with salt & pepper. Add thyme. Add the steak to the bowl and flip it to coat. Cover with plastic wrap and refrigerate for 8 -24 hours.
Thinly slice 3 garlic cloves & 1 shallot for the tomatoes. Finely chop 4 garlic cloves & 1 shallot for the steak.

COOKING: Heat oil in a cast-iron skillet over med-high heat. Add shallot & garlic. Cook 1 minute. Add cherry tomatoes & cook without stirring 2 minutes, or until they start to blister. Turn off the heat, stir & let them sit for another 2 minutes.

Preheat grill pan to med-high heat & oil. Remove steak from marinade, letting excess drip off. Season liberally with salt & pepper. Grill the steak, turning occasionally, until lightly charred all over, 10 to 12 minutes for med. Transfer to a cutting board. Let rest 5 – 10 min. Please use a meat thermometer –med rare is 135 degrees. To serve, thinly slice the meat against the grain. Top with charred tomatoes.

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