I’m surprised I hadn’t tried this combination sooner—Italian flank steak with balsamic roasted tomatoes is a simple, flavorful dinner that combines a savory, garlicky steak with sweet, tangy roasted tomatoes. I served it with baked potatoes, a shaved kale and Brussels sprout salad with pomegranate and apple, and steamed artichokes. It made a satisfying family meal and the bright tomato topping pairs perfectly with the grilled beef.
Italian Flank Steak with Balsamic Roasted Tomatoes
Steak Marinade:
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp dried basil
- ¼ tsp dried oregano
- Pinch crushed red pepper flakes
- Sea salt and freshly cracked pepper, to taste
- 1 lb flank steak
Balsamic Roasted Tomatoes:
- 2 cups mixed grape tomatoes
- 1 clove garlic, slivered
- ¼ tsp dried basil
- ⅛ tsp dried oregano
- Pinch 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, chopped
- 1 tbsp Parmesan cheese, shredded
How to Make Italian Flank Steak with Balsamic Roasted Tomatoes
Preheat the oven to 375°F. Lightly coat a baking sheet or dish with cooking spray.
For the steak marinade, mix 2 tablespoons olive oil, the minced garlic, dried basil, dried oregano, crushed red pepper flakes, salt and pepper in a large resealable bag. Add the flank steak, seal the bag, and massage the marinade into the meat. Let it sit at room temperature for 30 minutes to marinate.
While the steak marinates, prepare the tomatoes. On the baking sheet combine the grape tomatoes with the slivered garlic, dried basil, dried oregano, crushed red pepper flakes, salt and pepper. Drizzle with 1 tablespoon olive oil and 1–2 tablespoons balsamic vinegar, then toss to coat.
Roast the tomatoes in the preheated oven for 10–15 minutes, stirring gently halfway through, until they are softened and starting to burst. Remove from the oven and set aside.
Heat a large cast-iron skillet or similar heavy pan over medium-high heat until very hot. Add the marinated flank steak and sear for 3–4 minutes on the first side. Flip the steak and cook 2–3 minutes on the second side for medium-rare, or longer to reach your preferred doneness.
Transfer the steak to a cutting board and let it rest for 5–7 minutes. This rest period helps the juices redistribute and keeps the meat tender.
Slice the steak thinly against the grain and spoon the balsamic roasted tomatoes and their juices over the slices. Sprinkle with chopped fresh parsley and shredded Parmesan cheese. Serve immediately.
Italian Flank Steak with Balsamic Roasted Tomatoes
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Equipment
- Baking sheet or baking dish
- Large cast iron skillet
Ingredients
Steak Marinade:
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp dried basil
- ¼ tsp dried oregano
- Pinch crushed red pepper flakes
- Sea salt and freshly cracked pepper, to taste
- 1 lb flank steak
Balsamic Roasted Tomatoes:
- 2 cups mixed grape tomatoes
- 1 clove garlic, slivered
- ¼ tsp dried basil
- ⅛ tsp dried oregano
- Pinch 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, chopped
- 1 tbsp Parmesan cheese, shredded
Instructions
- Preheat the oven to 375°F and coat a baking sheet with cooking spray.
- Mix the marinade ingredients in a large resealable bag: olive oil, minced garlic, dried basil, dried oregano, red pepper flakes, salt and pepper.
- Add the flank steak to the bag, seal, and press the marinade over the steak. Marinate at room temperature for 30 minutes.
- On a baking sheet toss the tomatoes with slivered garlic, dried herbs, red pepper flakes, salt and pepper. Drizzle with olive oil and balsamic vinegar, then toss to coat.
- Roast the tomatoes for 10–15 minutes, stirring once, until they soften and begin to burst. Remove from the oven.
- Heat a cast-iron skillet over medium-high heat. Sear the flank steak 3–4 minutes on the first side, then 2–3 minutes on the second side for medium-rare (adjust timing for desired doneness).
- Let the steak rest 5–7 minutes on a cutting board, then slice thinly against the grain.
- Serve the steak topped with the balsamic roasted tomatoes and their juices. Sprinkle with fresh parsley and Parmesan. Serve immediately.