Grilled Flank Steak With Cherry Tomato Vinaigrette Recipe

Name: Grilled Flank Steak With Cherry Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cherry tomato vinaigrette; 1 pint cherry tomatoes; 2 large shallots, sliced; 1 tablespoon extra-virgin olive oil; 2 tablespoons sherry vinegar; 1 clove garlic, minced; 1 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; 2 cloves garlic, minced; 2 tablespoons honey; 2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard; 1/2 cup extra-virgin olive oil

Servings: persons

For the cherry tomato vinaigrette
1 pint cherry tomatoes
2 large shallots, sliced
1 tablespoon extra-virgin olive oil
2 tablespoons sherry vinegar
1 clove garlic, minced
1 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
2 cloves garlic, minced
2 tablespoons honey
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil

1
Preheat the oven to 425u00b0 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.
5
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.
6
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.
7
Serve the steak slice over polenta or potatoes, with the tomato sauce over top.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the cherry tomato vinaigrette, 1 pint cherry tomatoes, 2 large shallots, sliced, 1 tablespoon extra-virgin olive oil, and more.

Yes, Grilled Flank Steak With Cherry Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Flank Steak With Cherry Tomato Vinaigrette

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