flank steak with roasted tomatoes and onions

By charlotteh371

Ingredients

• For the steak:
• 1.5 lbs flank steak
• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1-2 cloves garlic minced OR 1/2 tsp crushed garlic
• 1 tsp dried basil
• 1 tsp dried oregano
• salt and pepper to taste
• For the tomatoes and onions:
• 2 cups grape (or cherry, or heirloom) tomatoes, chopped
• 1 medium onion, sliced
• 2 tbs olive oil
• 2 tbs balsamic vinegar
• 1/2 tsp dried basil
• salt and pepper to taste

Preparation

Step 1

For the steak:
Pierce flank steak with a fork.
Combine olive oil, vinegar, garlic, basil, oregano, salt and pepper in a small bowl. Whisk to combine.
Pour over steak (either in a large caserole dish or ziploc bag) and marinade for at MINIMUM 30 minutes. For a stronger flavor, marinade 4-6 hours.
For the tomatoes and onions:
Preheat oven to 400°F (or broil on high).
Place tomatoes and onions into a bowl (or straight onto the baking sheet).
In a small bowl, combine olive oil, balsamic vinegar, basil, salt and pepper in a small bowl. Whisk.
Pour mixture over tomatoes and onions and toss to coat.
Transfer to baking sheet if mixing in a bowl and bake for 15-20 minutes, or until starting to char.
Putting it all together:
Place flank steak on a roasting pan.
Turn oven to broil (hi) and cook 7 minutes on each side. (I always have better luck cooking flank steak in middle of oven vs. on top rack).
Cover and let steak rest for 5 minutes.
Slice into thin strips (against the grain of the beef).
Cover with tomatoes and onions.
Devour.