Flank Steak with Tomatoes and Basil
By Kathy_S
Serves 12. 391 calories per serving,
16 g fat
1 g fibre
- 12
Ingredients
- 2 flank steaks, each about 1.5 kg
- 3 tsp olive oil, plus more for garlic
- 1 tsp salt
- 6 heads of garlic
- 500 g cherry tomatoes, halved
- 1.2 cup basil leaves
Preparation
Step 1
Preheat barbecue to medium-high. Coat steak with 2 tsp oil, then sprinkle with pepper and 1/2 tsp salt. Slice off and discard top third of each head of garlic, leaving garlic unpeeled. Lightly coat exposed tops with a bit of oil. Wrap each head in foil.
Barbecue garlic until soft when squeezed with tongs, about 20 minutes. Place tomatoes in a mediium bowl and sprinkle with pepper and remaining oil and salt. Squeeze garlic from its papery skin over tomatoes. Stir to mix.
Oil grill. Barbecue steaks. covered. 4 to 6 min. per side for medium-rare. When steak is done, let stand 5 min, then thinly slice across the grain. Place on a platter. Top steak slices with tomatoe mixture and basil leaves.