Italian Flank Steak with Balsamic Roasted Tomatoes

I can’t believe I’ve never thought to make this recipe for Italian flank steak with balsamic roasted tomatoes before! What a terrific combination of flavors and textures that paired perfectly together. I served this flank steak and roasted tomatoes with baked potatoes and a shaved kale and brussels sprout salad with pomegranate, apple, sharp cheddar, sugared pecans, and white balsamic vinaigrette, and my family agreed–it was a very delicious meal!

How to Make Italian Flank Steak with Balsamic Roasted Tomatoes

Preheat the oven to 375 degrees. Coat a baking sheet with cooking spray.

Combine 2 tablespoons of olive oil, 2 cloves of minced garlic, 1/2 teaspoon of dried basil, 1/4 teaspoon dried oregano, a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper together in a large zip lock bag. Add the flank steak and seal the bag then squish the bag so the marinade is completely covering the flank steak evenly.  Seal and set on the counter for 30 minutes to marinate.

While the steak is marinating, combine the grape tomatoes, garlic slivers, 1/4 teaspoon dried basil, 1/8 teaspoon dried oregano, a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper on the baking sheet. Drizzle with the last tablespoon of olive oil and the balsamic vinegar then toss to coat evenly.

Place the tomatoes into the oven to roast, gently stirring halfway through, for 10-15 minutes, or until tomatoes are ready to burst. Remove from the oven.

Heat a large cast iron skillet over medium-high heat. Place the flank steak into the HOT pan and cook for 3-4 minutes on the first side, flip and cook for 2-3 minutes on the other side, for medium-rare, or until you reach your desired degree of doneness.

Transfer the beef to a cutting board and let the meat rest for 5-7 minutes before slicing and serving topped with the balsamic roasted tomatoes and their juices then sprinkle with fresh parsley and parmesan cheese. Serve immediately. Enjoy.

Italian Flank Steak with Balsamic Roasted Tomatoes

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Marinating Time:: 30 minutes minutes

Total Time: 50 minutes minutes

Course: Main

Cuisine: Italian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet or Baking Dish
• Large cast iron skillet

Ingredients

Steak Marinade:

• 2 tbsp olive oil
• 2 cloves of garlic minced
• ½ tsp dried basil
• ¼ tsp dried oregano
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked pepper to taste

Balsamic Roasted Tomatoes:

• 2 cups mixed grape tomatoes
• 1 clove of garlic slivered
• ¼ tsp dried basil
• ⅛ tsp dried oregano
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked pepper to taste
• 1 tbsp olive oil
• 1-2 tbsp balsamic vinegar, to taste
• 1 tbsp fresh parsley
• 1 tbsp Parmesan cheese shredded

Instructions

• Preheat the oven to 375 degrees. Coat a baking sheet with cooking spray.
• Combine 2 tablespoons of olive oil, 2 cloves of minced garlic, 1/2 teaspoon of dried basil, 1/4 teaspoon dried oregano, a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper together in a large zip lock bag.
• Add the flank steak and seal the bag then squish the bag so the marinade is completely covering the flank steak evenly.
• Set on the counter for 30 minutes to marinate.
• While the steak is marinating, combine the grape tomatoes, garlic slivers, 1/4 teaspoon dried basil, 1/8 teaspoon dried oregano, a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper together on the baking sheet.
• Drizzle with the last tablespoon of olive oil and the balsamic vinegar then toss to coat evenly.
• Place the tomatoes into the oven to roast, gently stirring halfway through, for 10-15 minutes, or until tomatoes are ready to burst. Remove from the oven.
• Heat a large cast iron skillet over medium-high heat.
• Place the flank steak into the HOT pan and cook for 3-4 minutes on the first side, flip and cook for 2-3 minutes on the other side, for medium-rare, or until you reach your desired degree of doneness.
• Transfer the beef to a cutting board and let the meat rest for 5-7 minutes before slicing and serving topped with the balsamic roasted tomatoes and their juices then sprinkle with fresh parsley and parmesan cheese. Serve immediately. Enjoy.

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