Flank Steak with Tomato-Balsamic Sauce

Name: Flank Steak with Tomato-Balsamic Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 79 milliliters torn fresh basil, divided; 1 teaspoons freshly ground black pepper, divided; 473 milliliters cherry tomatoes, quartered; 454 grams flank steak, trimmed; 3 garlic cloves, thinly sliced; 79 milliliters green onions, thinly sliced and divided; 1 Tbsp extra-virgin olive oil; 1 teaspoons salt; 1 shallot, thinly sliced

Flank Steak with Tomato-Balsamic Sauce is a gluten free, dairy free, and primal main course. This recipe serves 4. One serving contains 225 calories, 26g of protein, and 9g of fat. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for valentin day. If you have balsamic vinegar, shallot, salt, and a few other ingredients on hand, you can make it.

Instructions

Heat a large skillet over medium-high heat.

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Frying Pan

Add olive oil; swirl to coat.

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Olive Oil

Sprinkle steak with salt and 1/4 teaspoon pepper.

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Pepper

Steak

Salt

Add steak to pan, and cook 5 minutes on each side or until desired degree of doneness.

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Steak

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Frying Pan

Transfer steak to a cutting board; let stand 5 minutes.

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Steak

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Cutting Board

Cut across grain into thin slices.

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Grains

Add garlic and shallot to pan; saut 1 1/2 minutes or until lightly browned.

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Shallot

Garlic

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Frying Pan

Add vinegar, and cook 1 1/2 minutes or until liquid almost evaporates.

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Vinegar

Add tomatoes, 1/4 cup basil, 1/4 cup green onions, and remaining 1/4 teaspoon pepper. Cook 2 minutes or until the tomatoes soften and begin to release their liquid, stirring occasionally.

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Green Onions

Tomato

Pepper

Basil

Serve tomato mixture over sliced steak.

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Sliced Steak

Tomato

Sprinkle with remaining basil and remaining green onions.

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Green Onions

Basil

Equipment

Frying Pan

Cutting Board

Ingredients

Servings:

59milliliters

balsamic vinegar 79milliliters

torn fresh basil, divided 1teaspoons

freshly ground black pepper, divided 473milliliters

cherry tomatoes, quartered 454grams

flank steak, trimmed 3

garlic cloves, thinly sliced 79milliliters

green onions, thinly sliced and divided 1Tbsp

extra-virgin olive oil 1teaspoons

salt 1

shallot, thinly sliced

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Wild & Wilder The Exhibitionist Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.