Grilled Steak With Tomatoes, Red Onion and Balsamic
Recipe from Skinnytaste
Ingredients
- 2 pounds flank steak or London broil
- 1 1/2 teaspoons kosher salt, divided, plus more if needed
- Freshly ground black pepper, to taste
- Garlic powder, to taste
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/3 cup chopped red onion
- 3 to 4 medium tomatoes, chopped (about 3 1/2 cups)
- 1 tablespoon chopped fresh oregano, basil, or parsley
Method
- Prick the steak all over with a fork. Season it with 1 1/4 teaspoons salt, black pepper, and garlic powder, then let it stand at room temperature for about 10 minutes.
- Stir the onion, olive oil, balsamic vinegar, remaining 1/4 teaspoon salt, and pepper together in a bowl. Let the onion mellow for a few minutes, then fold in the tomatoes and herbs. Taste and adjust the salt.
- Heat a grill or broiler to high. Cook the steak for about 7 minutes per side for medium-rare, or to the doneness you prefer.
- Rest the steak for 5 minutes. Slice it thinly across the grain and spoon the tomato mixture over the top.
To drink
- Pairing
- Chappellet 2021 Signature Cabernet Sauvignon (Napa Valley), $95
- On a budget
- Milbrandt 2017 The Estates Cabernet Sauvignon (Wahluke Slope), $27