Flank Steak with Tomato-Balsamic Sauce

Flank Steak with Tomato-Balsamic Sauce Recipe
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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Carolyn Malcoun,

Cooking Light

September 2013
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