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Grilled Flank Steak with Tomato Salad

Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: grill, steak, tomato
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.