Flank Steak with Balsamic Tomatoes
This recipe from Cooking Light’s All Time Top Rated Recipes Cookbook is great in that the sweetness of the Traditional Balsamic Vinegar is offset by the acidity of the tomatoes. It’s a winner!
1 tablespoon Unflavored Extra Virgin Olive Oil
1 pound flank steak, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
3 garlic cloves, thinly sliced
1 shallot, thinly sliced
1/4 cup Traditional Balsamic Vinegar
2 cups cherry or Campari tomatoes, quartered
1/3 cup torn basil leaves, divided
1/3 cup thinly sliced green onions or Vidalia onions
Drizzle 1/2 teaspoon of olive oil on each side of the flank steak. Sprinkle steak with salt and half the pepper. Either pan fry or grill the steak over medium high heat about 5 minutes per side or until desired degree of doneness. Place steak on a cutting board and let stand 5 minutes. Slice across the grain into thin slices.
Heat 1 1/2 teaspoons of olive oil in a skillet; add the garlic and shallots. Saute about 1 1/2 minutes over medium high heat or until lightly browned. Add the vinegar and cook 1 1/2 minutes or until liquid is almost evaporated. Add the tomatoes, most of the basil, and the green or Vidalia onions. Cook 2 minutes or until the tomatoes are softened and begin to release their liquid, stirring occasionally.
Serve the tomato balsamic sauce over the sliced steak. Sprinkle with remaining basil.
* You could also use our Tuscan Herb, Garlic, Rosemary, Basil or Harissa olive oils in place of the unflavored one.