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Italian Flank Steak with Balsamic Roasted Tomatoes

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

STEAK MARINADE:

  • 2 tbsp olive oil
  • 2 cloves of garlic minced
  • 1/2 tsp dried basil
  • 1/4 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
  • 1/4 tsp dried basil
  • 1/8 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.
  • Combine 2 tablespoons of olive oil, 2 cloves of minced garlic, 1/2 teaspoon of dried basil, 1/4 teaspoon dried oregano, 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, pinch of crushed red pepper flakes, sea salt and freshly cracked pepper.
  • 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 20 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.