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
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.