Flank Steak with Tomato-Balsamic Sauce

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

This sauce is also tasty with sautéed chicken breasts or pork chops.

Yield: Serves 4 (serving size: 3 ounces steak and 1/4 cup sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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. 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. 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.
Note:

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.

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