Grilled Marinated Flank Steak with Herb-Roasted Cherry Tomatoes
A perfectly balanced summer dish featuring tender flank steak marinated in herbs and olive oil, paired with sweet roasted cherry tomatoes. The marinade of red wine vinegar, garlic, parsley and basil infuses the meat with Mediterranean flavors while keeping it juicy. Ideal for backyard barbecues or weeknight dinners when you want something elegant but approachable. The combination of grilling and roasting techniques creates contrasting textures that make this dish memorable.
Ingredients
- ¼ cup extra virgin olive oil, plus 2 TBS, divided
- ¼ cup red wine vinegar
- 2 clove garlic, crushed
- 2 TBS Italian parsley, chopped
- 1 TBS fresh basil, chopped
- 1 ¼ lb beef flank steak
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 TBS red balsamic vinegar
- ½ teaspoon dried Italian seasoning
- 1 pint cherry tomatoes, halved and seeded
Instructions
- 1
Whisk together olive oil, red wine vinegar, garlic, parsley and basil in a small bowl
- 2
Place flank steak in non-reactive dish or bag and cover with marinade
- 3
Marinate meat for 4-6 hours
- 4
Remove meat 30 minutes before grilling
- 5
Preheat oven to 400°F
- 6
Preheat grill to high heat
- 7
Whisk together salt, pepper, remaining olive oil, balsamic vinegar and Italian seasoning
- 8
Mix cherry tomatoes with seasoning mixture and toss to coat
- 9
Pour tomatoes onto baking sheet and roast for 20 minutes
- 10
Remove meat from marinade and pat dry with paper towels
- 11
Grill steaks until browned, about 6-7 minutes per side for medium-rare
- 12
Remove from grill and place on serving platter
- 13
Cover with foil and let rest 5 minutes
- 14
Carve steak into long strips against the grain
- 15
Top with roasted tomatoes and serve hot
Tips
Marinate the steak for the full 6 hours for maximum flavor penetration and tenderness.
Always slice flank steak against the grain to ensure tender, easy-to-chew pieces.
Let the steak rest after grilling to redistribute juices and prevent them from running out when sliced.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently to avoid overcooking.
Marinate steak up to 24 hours ahead. Prep tomato mixture day of cooking.
Serve immediately while steak is warm and tomatoes are hot.
Common Mistakes
Don't skip the resting period to avoid losing juices when slicing.
Pat steak completely dry before grilling to achieve proper searing.
Don't overcook past medium-rare to avoid tough, chewy texture.
Substitutions
FAQ
Can I use a different cut of beef?
Yes, skirt steak works well with this marinade. Adjust cooking time based on thickness. Avoid lean cuts like sirloin as they may become tough.
How long can I marinate the steak?
Minimum 4 hours, maximum 24 hours. Longer marinating breaks down fibers too much and can make the meat mushy.
Can I cook this indoors without a grill?
Yes, use a cast iron skillet or grill pan over high heat. Cook same timing but may need slightly longer for proper searing.