Monday, July 25, 2011
This flank steak is so simple, yet so amazing. I took one bite and was stunned at how delicious it was. The best part was that we used some of the cherry tomatoes and basil from our garden. It is so fun being able to eat things that we grew ourselves. The cherry tomatoes from our plant are so sweet and tasty. I've been picking them and popping them like candy lately. Unfortunately, we had to supplement our tomatoes for this meal with some that we bought because we had already eaten some for breakfast. Whether you have tomatoes growing in your garden or not, you should definitely give this simple and lovely steak a try for dinner very soon!
Flank Steak with Tomatoes and Basil
Adapted from Chatelaine's "Summer Cookbook"
1.5 lb. flank steak
Kosher salt and freshly ground pepper
5 garlic cloves
1 cup cherry tomatoes, halved
1 tablespoon olive oil
1 tablespoon balsamic vinegar
12 fresh basil leaves
Cut the ends off the garlic, but keep them in the paper skins, and dip them in olive oil. Wrap them in tin foil and roast for 20 minutes.
Season the steak with salt and pepper on both sides. Place the steak in a large skillet. Turn the heat on to medium-high. Cook the steak for 7-8 minutes on both sides. Let the steak rest for 5 minutes before slicing it into thin strips.
In a bowl, mix the tomatoes with the olive oil and balsamic vinegar. Squeeze the garlic from the paper skins over the tomatoes and stir well. Pour the tomatoes over the sliced steak and serve. Garnish with fresh basil.
As a final note, I spent a good chunk of the weekend checking out some "new-to-me" food blogs and wanted to share a few with you. These blogs are beautiful and full of yummy recipes, check them out!
My Life as a Mrs.
Eat Yourself Skinny