Serves 4 (serving size: 3 ounces steak and 1/4 cup sauce)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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
How to Make It
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.
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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loved it with the flank steak and super easy! Also tried it again tonight with chicken breast. Just roasted my chicken breasts, thinly sliced them, and added them to the sauce. Served them with brussels sprouts sautéd with bacon crumbles- Delish!
Fantastically easy and delicious! Made this last night for dinner and immediately decided it was going into regular rotation. The tomato-balsamic sauce added a really nice depth of flavor to the steak.
This was wonderful! Really makes the most of the end of summer garden. So fresh tasting! Honestly I just used whatever cut of steak I had in the freezer. Easy to make and delicious; would be great on any protein.
It's also easy to keep scallions on hand ->http://www.thatwasvegan.com/2012/03/16/make-those-scallions-last-forever/