5/17/11

Grilled Flank Steak with Tomatos, Onions, and Balsamic

Bust out the herkys, we had flank steak again last night. I had a little bit of the anxiety related to this meal as it's really touch and go if our fair grocery store will have this cut of meat.  Lucky for me, our fair grocery store is home to some of the kindest butches around and they were able to cut me one.  And it was even the exact size that i needed without me even asking. 

Thank God for small favors...

Truth be told, this was a little bit on the tough side. That's probably because the flank steak isn't at the top of the meat line. Or maybe it's because I can't really cook meat to save my life. 

Either way.  I'm sharing because this was  great base recipe.  The flavors were totally there and it was pretty easy to throw together. 


Grilled Flank Steak with Tomatoes, Onions, and Balsamic

2 lb of flank steak, trimmed of fat
salt, pepper, garlic powder
1 tbl olive oil
2 tbl balsamic vinegar
1/2 onion, chopped
3 tomatoes, chopped
1 tbl fresh herbs, chopped (i used basil, rosemary, and thyme)

Preheat grill to high (if using indoor grill).  If you're using an outdoor grill you're on your own.  

Pierce the steak with a fork, season with salt, pepper, and garlic powder.  Allow meat to rest for about 10 minutes.  Put it on the grill, cook about 7 minutes on each side.  

Meanwhile, combine the balsamic, olive oil, and onions in a bowl.  Let it hang out for a while.  Add tomatoes and herbs.  

When the steak is done, remove from grill and let it rest for about five minutes.  Slice thinly.  Top with tomatoes and onions.  

Serving size 1/8 of steak and tomatoes (just do your best)
Points plus 4  



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