Flank Steak with Tomato-Balsamic Sauce

• 1 tablespoon extra-virgin olive oil
• 1 (1-pound) flank steak, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, divided
• 3 garlic cloves, thinly sliced
• 1 shallot, thinly sliced
• 1/4 cup balsamic vinegar
• 2 cups cherry tomatoes, quartered 
• 1/3 cup torn fresh basil, divided
• 1/3 cup green onions, thinly sliced and divided

Preparation

1. 1. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Sprinkle steak with salt and 1/4 teaspoon pepper. Add steak to pan, and cook 5 minutes on each side or until desired degree of doneness. Transfer steak to a cutting board; let stand 5 minutes. Cut across grain into thin slices.
2. 2. Add garlic and shallot to pan; sauté 1 1/2 minutes or until lightly browned. Add vinegar, and cook 1 1/2 minutes or until liquid almost evaporates. Add tomatoes, 1/4 cup basil, 1/4 cup green onions, and remaining 1/4 teaspoon pepper. Cook 2 minutes or until the tomatoes soften and begin to release their liquid, stirring occasionally. Serve tomato mixture over sliced steak. Sprinkle with remaining basil and remaining green onions.

I got this recipe from Cooking Light magazine.  Usually I have pretty good success with their recipes but this one was a flop.  Since you use a flank steak I think it needs to me marinated instead of cooking it and putting a sauce over it.

Megan-2.5/5

Jesse-2.5/5