Flank Steak with Tomato-Balsamic Sauce

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Flank Steak with Tomato-Balsamic SauceRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This sauce is also tasty with sautéed chicken breasts or pork chops.
Serves 4 (serving size: 3 ounces steak and 1/4 cup sauce)

Ingredients

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1 tablespoon extra-virgin olive oil
1 (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 balsamic vinegar
2 cups cherry tomatoes, quartered
1/3 cup torn fresh basil, divided
1/3 cup green onions, thinly sliced and divided

Preparation

1. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Sprinkle steak with salt and 1/4 teaspoon pepper. Add steak to pan, and cook 5 minutes on each side or until desired degree of doneness. Transfer steak to a cutting board; let stand 5 minutes. Cut across grain into thin slices.

2. Add garlic and shallot to pan; sauté 1 1/2 minutes or until lightly browned. Add vinegar, and cook 1 1/2 minutes or until liquid almost evaporates. 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. Serve tomato mixture over sliced steak. Sprinkle with remaining basil and remaining green onions.

Created date

July 2013

Nutritional Information

Calories 246
Fat 11.7 g
Satfat 3.9 g
Monofat 5.8 g
Polyfat 0.8 g
Protein 25.5 g
Carbohydrate 8.5 g
Fiber 1.3 g
Cholesterol 74 mg
Iron 2.5 mg
Sodium 366 mg
Calcium 58 mg