Grilled Flank Steak with Cherry Tomato Vinaigrette

May 21, 2020

I always had flank steak growing up -- it may have been our most-eaten red meat. It has a delicious flavor but can be a bit on the lean side, so I thought this recipe would be a good way to add a little richness and balance with a sweet and acidic tomato sauce. Roasting the cherry tomatoes and shallots makes them sweet, which complements the tartness of the sherry vinegar in the sauce. The tomato vinaigrette is good over any grilled meat, and I also serve the flank steak over truffled polenta or smashed potatoes. This recipe will make enough vinaigrette to suit a steak that's larger than 1 to 2 pounds. 

Ingredients

For the cherry tomato vinaigrette
pint cherry tomatoes
large shallots, sliced
1 tablespoon extra-virgin olive oil
2 tablespoons sherry vinegar
clove garlic, minced
egg yolk
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup extra-virgin olive oil
1 teaspoon Dijon mustard

    For the flank steak
    one 1 to 2 pound grass-fed flank steak
    2 tablespoons balsamic vinegar
    cloves garlic, minced
    2 tablespoons honey
    2 tablespoons Worcestershire sauce
    1 tablespoon Dijon mustard
    1/2 cup extra-virgin olive oil

    Directions

    For the cherry tomato vinaigrette
    1. Preheat the oven to 425º F. Place the tomatoes, shallots, and 1 tablespoon of oil on a baking sheet. Season with salt and pepper, toss to combine, and pull apart the little shallot rings.

    2. Roast for about 10 minutes. Toss, turn on the broiler, and cook for another 1 to 2 minutes, or until the tomatoes blister and break apart. Let cool.

    3. Mix together the egg yolk, garlic, Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil.

    4. After the tomato-shallot mixture has cooled from hot to warm, toss with the vinaigrette. It will thicken slightly.

    For the flank steak
    1. In a plastic bag, mix together balsamic vinegar, 1 clove garlic, honey, Worcestershire sauce, Dijon, and 1/2 cup olive oil. Add flank steak. Let marinate for 4 to 6 hours in the fridge.

    2. Heat the grill to medium-high. Cook the steak 4 to 5 minutes per side for medium rare. Let rest for 10 minutes, then slice the steak thinly, against the grain.

    3. Serve the steak slice over polenta or potatoes, with the tomato sauce over top.

    Recipe by Food52 Contributor meganvt01





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