Flank Steak with Tomato-Balsamic Sauce

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)

Recipe from

Cooking Light

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


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


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.


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