Flank steak grilled to perfection, sliced and topped with fresh chopped tomatoes, red onion, balsamic and oil. Fresh and light, perfect for the warmer weather.
I just love Spring, the weather is getting warmer, the days are longer and my grill is my new best friend. If you don't have an outdoor grill, you can use your broiler or even purchase an indoor grill, there are lots of great inexpensive options at Amazon.
This dish is quick and easy, perfect for a weeknight meal, or great for company. Serve this with a green salad or over rice, leftover make great steak sandwiches for lunch!
Grilled Flank Steak With Tomatoes, Red Onion and Balsamic
Gina's Weight Watcher Recipes
Servings: 6-8* • Serving Size: 3 oz steak, 1/2 cup salad • Old Points: 4 pt • Points+: 4 pt
Calories: 167.5 • Fat: 8.3 g • Protein: 18 g • Carb: 4.7 g • Fiber: 1 g • Sugar: .5 g
Sodium without adding salt: 70.6 mg
- 2 lb flank steak, fat trimmed
- kosher salt and fresh pepper
- garlic powder
- 1 tbsp extra virgin olive oil
- 2 tbsp balsamic
- 1/3 cup red onion, chopped
- 3-4 tomatoes, chopped (about 3 1/2 cups)
- 1 tbsp fresh herbs such as oregano, basil or parsley
Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.
In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes with the salt and balsamic to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed.
Heat grill or broiler on high heat. Cook steak about 7 minutes on each side for medium rare or longer to taste. Remove from grill and let it rest on a plate for about 5 minutes before slicing.
Slice steak think on the diagonal; top with tomatoes and serve.
A 3-ounce serving of beef is the serving size recommended for a healthy diet. Nutritional info is based on 8 servings, I always like to make extra and be prepared for people with larger appetites.