This grilled flank steak is juicy and flavorful, topped with fresh tomatoes, red onion, and a splash of balsamic for a delicious summer meal.
Ingredients
- 2 lb flank steak
- 1 1/2 teaspoons kosher salt
- Fresh black pepper, to taste
- 1 teaspoon garlic powder
- 1 tbsp high smoke point oil
- 2 tbsp balsamic vinegar
- 1/3 cup red onion, chopped
- 3 to 4 medium tomatoes, chopped
- 1 tbsp fresh basil, chopped
Preparation
- Pierce the flank steak all over with a fork. Season generously with 1 1/4 teaspoons kosher salt, fresh black pepper, and garlic powder. Let it rest for about 10 minutes at room temperature.
- In a large bowl, mix the chopped red onion with the olive oil, balsamic vinegar, 1/4 teaspoon salt, and black pepper. Let the onions sit for a few minutes to mellow. Add the tomatoes and fresh basil, then taste and adjust salt if needed.
- Heat a grill or broiler to high heat. Grill the steak for about 6 minutes per side for medium rare, or longer to your preference.
- Remove the steak from the grill and let it rest for about 10 minutes. Slice thinly against the grain.
- Top sliced steak with the tomato-onion mixture and serve immediately.
Storage
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
