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grilled flank steak with cherry tomato vinaigrette

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Grilled Flank Steak with Cherry Tomato Vinaigrette

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.

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

Directions

  • For the cherry tomato vinaigrette
  • 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.
  • 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.
  • Mix together the egg yolk, garlic, Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil.
  • After the tomato-shallot mixture has cooled from hot to warm, toss with the vinaigrette. It will thicken slightly.
  • For the flank steak
  • 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.
  • 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.
  • Serve the steak slice over polenta or potatoes, with the tomato sauce over top.

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