Sometimes you need a quick and easy, yet filling and healthy dinner.
Enter steak and a tomato-mozzarella salad.
This whole recipe takes less than an hour to prepare and requires a minimum of chopping, which is always a plus.
This is a great meal for a Sunday evening before the chaos of the week starts.
Grilled Flank Steak with Tomato Salad
Yield: 4 servings
Materials
- 1 lb flank steak cut in half lengthwise to create two pieces of meat
- 3 tbsp extra virgin olive oil
- 1 tsp fresh rosemary finely chopped
- 2 cloves garlic minced
- 1.5 lbs tomatoes any size, chopped small ones, larger ones cut into wedges
- 2 tbsp white wine vinegar
- 8 oz fresh mozzarella cut into 1-inch pieces
- 1 tsp fresh basil coarsely chopped
Instructions
- Preheat the grill to medium-high.
- Put the steak under some plastic wrap and pound it with a meat mallet until it is about 3/4 inch thick.
- Season the steak with salt and pepper, and rub it with 2 tablespoons of olive oil, the garlic, and the rosemary. Let the steak sit for 15 minutes before placing on the grill.
- Cut the tomatoes, place them in a bowl, season with salt and pepper, and add 2 tablespoons of olive oil, and the white wine vinegar.
- Grill the steak for about 4 minutes per side for medium-rare, then let rest for 5-10 minutes. Slice the steak against the grain.
- Place the steak on a plate.Spoon the tomatoes onto the plate along with the mozzarella, and drizzle with a small amount of olive oil and top with the chopped basil.
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