Tasty...added a little more vinegar and some beef broth for a little more sauce.
Flank Steak with Tomato-Balsamic Sauce
This sauce is also tasty with sautéed chicken breasts or pork chops.
More From Cooking Light
- Calories: 246
- Fat: 11.7g
- Saturated fat: 3.9g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 0.8g
- Protein: 25.5g
- Carbohydrate: 8.5g
- Fiber: 1.3g
- Cholesterol: 74mg
- Iron: 2.5mg
- Sodium: 366mg
- Calcium: 58mg
- 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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