Grilled Steak With Tomatoes, Red Onion and Balsamic

One of my favorite ways to make grilled steak in the summer. Topped with fresh chopped tomatoes, red onion, balsamic and oil. It’s fresh and a great way to enjoy those end-of-summer tomatoes!

Grilled Steak With Tomatoes, Red Onion and Balsamic
Grilled Steak with Tomatoes and Balsamic

This Grilled Steak topped with fresh chopped tomatoes, red onion, balsamic vinegar, and olive oil is one of my favorite ways to make steak in the summer. A couple more of my favorite grilled flank steak recipes are this Grilled Flank Steak with Black Bean and Corn Salsa and Grilled Balsamic Steak with Tomatoes and Arugula.

Flank Steak With Tomatoes, Red Onion and Balsamic

This summer grilled steak recipe is fresh and flavorful and a great way to enjoy summer tomatoes. The tomatoes and red onions are seasoned with salt, pepper, balsamic vinegar, and olive oil and topped with whatever combo of fresh herbs you have on hand, like basil and oregano.

How long do you cook steak on the grill?

Turn the grill on high heat and cook the steak for about seven minutes on each side for a medium-rare steak. The internal temperature should be 135 degrees, and for a medium steak with a warm pink center, cook it to 145 degrees. After you pull the steak off the grill, let it rest for about five minutes before slicing.

What to Serve with Grilled Steak

This grilled flank steak would be delicious with a side of grilled lemon-parsley potatoes and asparagus. Some other side dish options are this Grilled Corn Salad with Feta, Grilled Vegetable Orzo Pasta Salad, and Buttermilk Mashed Potatoes. You could also serve the steak and tomatoes as a salad over mixed greens or arugula.

Variations:

  • Swap the balsamic vinegar with red wine vinegar.
  • Switch out the red onion for shallot.
  • Add avocado to the tomato topping.
  • If you can’t find flank steak or London broil, use flat iron steak.
  • Serve the tomato mixture over chicken or salmon.
  • If you don’t have an outdoor grill, you can use your broiler or purchase an indoor grill pan (this is the one I use).

grilled flankGrilled Flank Steak With Tomatoes, Red Onion and Balsamic

More Steak Recipes You’ll Love:

 

Grilled Steak With Tomatoes, Red Onion and Balsamic
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5 from 11 votes
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Grilled Steak With Tomatoes, Red Onion and Balsamic

4
4
4
SP
198 Cals 25 Protein 3 Carbs 9 Fats
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 8 servings
COURSE: Dinner
CUISINE: American
This Grilled Steak topped with fresh chopped tomatoes, red onion, balsamic vinegar, and olive oil is one of my favorite ways to make steak in the summer.

Ingredients

  • 2 lb flank or london broil steak
  • 1 1/2 teaspoons kosher salt and fresh black pepper, to taste
  • garlic powder
  • 1 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/3 cup red onion, chopped
  • 3 to 4 medium tomatoes, chopped (about 3 1/2 cups)
  • 1 tbsp fresh herbs such as oregano, basil or parsley

Instructions

  • 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 in the mixture to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed.
    tomato salad
  • 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 thin on the diagonal; top with tomatoes and serve.
    flank steak and tomato salad

Video

Nutrition

Serving: 3oz steak + 1/2 cup salad, Calories: 198kcal, Carbohydrates: 3g, Protein: 25g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 78mg, Sodium: 71mg, Fiber: 0.5g, Sugar: 0.5g
Blue Smart Points: 4
Green Smart Points: 4
Purple Smart Points: 4
Points +: 5
Keywords: balsamic steak marinade, Grilled Flank Steak, Grilled Steak With Tomatoes, how to grill flank steak, Red Onion and Balsamic

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107 comments

  1. How much salt goes on the steak and how much in the tomatoes?

  2. I plan to try this with venison backstrap or venison sirloin steak later this week. Got a freezer full of venison, and this just might work. Any suggestions on adjustments for wild game?

  3. The instructions say “Combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes with the salt and balsamic to mellow a bit. . . ” This confused me: Since the onions, salt and balsamic have already been combined with the olive oil and pepper, how can they “mellow” without them? Did you mean to say “Let the mixture sit a bit?”

  4. Fantastic! Served with cauliflower mash and a delicious red wine.

  5. Very good. I served it in top of greens. I had extra tomato mixture so I had that as a side with my lunch the next day.

  6. We are not really fans of balsamic vinegar. Do you have a suggestion for a substitute.

  7. Delicious! One of my favorites!!

  8. I made this tonight and didn’t have a steak but used stew beef and cut it up fine and cooked it. I added fresh tomatoes and basil , rosemary parsley and oregano from the garden and purple onion, I served it with brown rice and quinoa . It was fresh and amazing . Will make this again with steak next time. I was afraid the balsamic vinegar would overpower it but it did not,

  9. Has anyone made this with the London broil? Was it’s tough?

  10. What is the difference between freestyle points and points? 

  11. Quick, easy and totally delicious!

  12. I add the extra step of cooking the steak in the Sous Vide for 36 hours. but the recipe is legit . The balsamic tomato & onion in the perfect accompaniment to the steak.

  13. Made this last night. DELISH. I had never thought to put that flavor combo on top of steak but it was so good. I served with your Bacon wrapped green beans. YUM!!

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  24. Can I use boneless rib steak for this recipe?

  25. Love this recipe! I don’t have a grill so I used my cast iron skillet and did 1 lb instead of 2. I roasted some mini potatoes on the side and it was perfect!

  26. This was delicious! Fresh taste and perfict meal to break in the grill for the spring. We bought a smaller cut (around 1lb) and grilled 5 minutes per side. Came out a perfect medium

  27. I never leave reviews but I had to because this is To die for!  Even my 6 year old was begging for more and told me it’s her new favorite meal. Whole family was beyond obsessed. A new staple to add once a week! 

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  30. Don’t cook this on high for recommended 7 minutes per side. Will not be medium rare, more like well done! 

  31. Can’t wait to try this; it looks yummy.!  I wis the nutrition info included the grams for sat fat and cholesterol. (It just says sat fat g and cholesterol mg. ). I’m supposed to be limiting both. 

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  34. First weekend of the year that really feels like spring in Pittsburgh and this the choice for the first “grill-out”! Even my 10-year-old non-beef eater likes this one!

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  36. is the balsamic  balsamic vinegar?

    • thanks for asking, Terry. I was embarassed to ask myself. I live in Spain and am not a super great cook. I know what balsamic vinegar is – use it all the time . but balsamic could be something else. Let’s see if Gina answers us.

  37. How many smart points in the recipe?

  38. Made it! Super excellent, very easy! 

  39. I just started Weight watcher and need a dish to serve company that didn't taste like "diet" food. I added a little blue cheese (1 smartpoint per serving). Everyone LOVED it. This could become a weekly meal. Thanks so much!!

  40. Out of this world!

  41. This recipe is great!! I have had it over beef and chicken and it has always turned out wonderful!! I love the pictures! Thanks for the great ideas!

  42. I don't have a barbeque so I broiled this in the oven for 5 minutes on each side in a pyrex pan. I also chilled the tomatoe and onion mixture in the fridge while the steak was cooking…it turned out delicious! thanks Gina

  43. I finally made this for our 4th of July dinner along with a kale salad with balsamic/red onion/feta/tomatoes/pine nuts and it worked well together. I'll definitely make it again.

  44. I marinated steak first, too, in a freehand marinade of red wine vinegar, cooking sherry, canola oil, shallots, garlic, parsley, sea salt & pepper. Didn't have the red onion I thought I did so used shallots there as well – was FABULOUS and made it to the menu for the 4th of July cookout 🙂

  45. My husband loved this recipe and has asked for it numerous times. Thanks!

  46. Gina, you are simply genius! I stumbled on your site a month or so back and have been blown away by every recipe! You have re-sparked my love of cooking, and cooking light to top it off! This flank steak is among my favorites so far, couldn't wait for leftovers today which for me is completely outside the norm. Keep the amazing recipes coming!!

  47. This looks incredible! I would've thought this was a menu choice at a fancy restaurant. I'm always worried about cooking steak, but this recipe definitely seems doable.

  48. I would like to add that I used way more basil than the recipe called for, but it's because I love it that much.

  49. Made this a week or two and it was a hit at home. We'll be making this often. 😀

  50. I made this with a flat iron steak, since I couldn't find a small flank steak, and it was delicious! Loved it, and loved how easy it was to put together! 🙂

  51. THANK YOU for this recipe!! My husband has been raving about it for two days and even shared the link with some of his steak-loving co-workers!! I picked up fresh tomatoes, onions and herbs from our farmer's market and it was like a taste of summer in every single bite. Just fantastic! Thank you again!

  52. I made this tonight and added shrimp to the tomatoe mixture….FABULOUS!!!

  53. Made this for dinner tonight and it was a HUGE hit. So tasty!!! Thank you for your blog. It is so helpful!

  54. This is SO delish! Starting this week my hubs and I are cooking our way through your website and this was our 1st pick! We didn't change a thing. We grilled some summer squash and zucchini to go on the side.

  55. So glad you loved this!!!

  56. Made this tonight and my husband loved it. It was very filling. Thank you for the recipe.

  57. AMAZING! My husband found this recipe when I was doing my September meal plan and we tried it tonight. It was so delicious! Thanks for yet another great recipe!

  58. Great idea!

  59. Hi Gina. Been making some of your recipes for a while and EVERYTHING turns out delish. When I told my husband I was making this, he asked me to marinate the flank steak. To humor him, I did for 24 hours in 1/3 cup red wine vinegar,
    1/3 cup extra virgin olive oil, 3 cloves garlic, crushed, some fresh rosemary and thyme, kosher salt and fresh pepper. Then grilled as you suggested. It was fantastic. The next time, I think I'll use white balsamic so that the onion/tomato mixture doesn't darken. I used fresh oregano and basil.

  60. Made this one and it was ridiculously easy and delicious. Many, many thanks!

  61. Such a great recipe! We absolutely love this one with cilantro rice.

  62. I made this tonight with some dried oregano since I didn't have fresh and it was amazing! I served some baked asparagus with balsamic, olive oil sea salt on the side. I will def be making this again! It made the steak taste so fresh. Such a great change from steak and fries.

  63. We made this tonight with cilantro as the herb and tostones as the side. It was a fantastic meal! Thanks so much, Gina.

  64. OMG I made this last night…it was super quick to make and well I used a can of Rotel with cilantro and lime and combined with the balsamic and onions it was soooo amazing!!! I had a little left overs of the onion mix and used it on some salmon today seasoning the same way as the meat…it was perfection too…I never knew how to use the bottle of balsamic I have had for like months now…Well I think it's like my new fave thing! 🙂

  65. This was just fabulous! The only thing I changed was to marinate the flank steak (because I prefer a more tender cut of meat). Loved the flavors!

  66. I made it last night. Everybody loved it!! This recipe is a keeper! Delicious!!

  67. I'm trying this tonight. I made the topping and stuck in the fridge for later. I'm serving with a brown and wild rice side from Trader Joes's and a spinach salad with toasted almonds and blue cheese. I can't wait!! I'll let you know how it comes out!!

  68. The topping is great on chicken too!

  69. We liked the tomato topping so much, we make it separately as bruschetta. It is AMAZING!!!!

  70. I made this tonight for my parents, and it was AMAZING!!! So flavorful and fresh, not to mention really easy to make!! Thank you Gina!!!

  71. Ridiculously easy, isn't it! And so yummy, glad you thought so too.

  72. This is the greatest thing to happen to quick delicious food since buffalo chicken dip!

    The first time I made this, I cheated with canned diced tomatoes and white onion, since it was all I had on hand. Took it to a dinner party and everyone loved it. On the menu tonight w/ real tomatoes and a high-end balsamic. Even easy enough for my husband to make!

  73. This. Looks. Amazing!!

  74. I made this for dinner tonight and it was AMAZING! I definitely recommend this recipe!

  75. Made this the other night. The smell coming off of my grill was heavenly.

  76. I made this for my fiance for dinner. He licked the plate. So glad I found this website

  77. Wow, beautiful and delicious! thanks so much.

  78. This was wonderful I just used sauteed garlic and grilled the red onions. Hate the taste of garlic and onion powders.

  79. Thanks Jenn

    KayVeeBee – So happy you enjoyed it!

  80. I just made this with mashed potatoes and asparagus……….the steak was FABULOUS!!! I can't wait to try this with chicken.

    Whew, this was good!!

  81. That looks just beautiful!

  82. it's look delicious. great post..

  83. Beth, melted blue cheese sauce I bet is delicious!

  84. Gina, this was AMAZING! I've made flank steak the way my mom made it for years – with a melted blue cheese sauce. This is a MUCH healthier alternative!

  85. Yumm! This was so easy and very tasty. I served mine over lettuce. Is there a difference between flank steak and skirt steak? I hadn't used either and the store didn't have anything that said flank. It still turned out great though!

  86. Glad u liked!!! Can't beat a meal that's ready in 20 minutes!

  87. Gina – this recipe was DELISH! I forwarded it to my husband & he whipped it up for dinner last night. We ate our steak over salad – so good! 🙂 Thanks!

  88. Sure this would be great over chicken or pork. I would hate to be allergic to beef!

  89. Possible to replace the recipe with pork or chicken? I am kinda allergic to beef.. it gives me the rash..

  90. Love the sound of your side dish! Isn't this a great way to eat steak!

  91. Hi Gina! I saw this today and made it tonight since I hadn't made a dinner plans yet. My husband LOVED it, as did I! What a fresh, flavorful, delicious way to eat a steak!
    As a side dish I cut up some fresh asparagus, steamed it for a few minutes, and then sauteed it with a slice of chopped up prosciutto. YUM!

  92. Hannah I usually weigh it, I think they say it's a deck of cards if I'm not mistaken.

    To the person who made this on fish, I bet it was great! I also love this over veal or chicken.

  93. This is also a great recipe for Salmon and Seabass, Yes I was surprised too….but it just looked so yummy that i had to…..and all i had was a salmon and a seabass piece…
    thanks Gina!!!
    3 oz are 84 grams
    1 oz= 28 grams

  94. Hi gina, this looks great! I've always been confused with measuring stuff- how much is 3 oz. of meat?

  95. Since I moved into an apartment, I've not grilled out at all!! I just read the reviews and ordered the grill just for this recipe!! Yay!!

  96. I don't eat lots of red meat, but I will be making this for dinner!

  97. I don't but I read all the reviews (I love amazon for their reviews) and I think I might buy it for rainy days and colder weather.

  98. Do you have that Sanyo indoor grill you posted? Do you like it?

  99. Sorry Tiff!!

    Kelly, yes, they really give it a summer feel!

  100. Yum. You're making me excited for fresh tomato season! I bet the veggies offset the meat perfectly and add a nice burst of freshess. (Not to mention help make your portion size larger without adding many calories/pts.)

  101. This looks amazing.. and you post it right at lunch time.. making me super hungry!