Grilled Flank Steak with Cherry Tomato Vinaigrette

A fresh and seasonal method to enhance the sweetness and complexity of flank steak? We suggest preparing an additional batch of the tomato vinaigrette and storing it in the refrigerator. It is ideal for fish, poultry, or even spaghetti.

PHOTO BY JAMES RANSOM

Flank steak was a staple in my upbringing, maybe our most frequently consumed red meat. The flavor is delightful, however quite lean; hence, I considered this dish an effective means to introduce richness and achieve balance with a sweet and acidic tomato sauce. Roasting the cherry tomatoes and shallots enhances their sweetness, which balances the acidity of the sherry vinegar in the sauce. The tomato vinaigrette complements any grilled meat, and I also serve the flank steak atop truffled polenta or mashed potatoes. This recipe yields sufficient vinaigrette for a steak exceeding 1 to 2 pounds.

Ingredients

For the cherry tomato vinaigrette

• 1 pint of cherry tomatoes

  
  

• Two large shallots, cut.

  
  

• 1 tablespoon of extra-virgin olive oil

  
  

• Two tablespoons of sherry vinegar

  
  

• Two clove of garlic, finely minced.

  
  

• One egg yolk

  
  

• 1/2 teaspoon of kosher salt

  
  

• 1/2 teaspoon of pepper

  
  

• 1/2 cup of extra-virgin olive oil

  
  

• One teaspoon of Dijon mustard

  
  

For the flank steak

• one 1 to 2 pound grass-fed flank steak

  
  

• Two tablespoons of balsamic vinegar

  
  

• Two cloves of garlic, finely chopped.

  
  

• Two tablespoons of honey

  
  

• Two tablespoons of Worcestershire sauce

  
  

• 1 tablespoon of Dijon mustard

  
  

• 1/2 cup of extra-virgin olive oil

  
  

Instructions

For the cherry tomato vinaigrette.

1. Preheat the oven to 425 degrees Fahrenheit. Arrange the tomatoes, shallots, and 1 tablespoon of oil on a baking sheet. Season with salt and pepper, mix thoroughly, and separate the small shallot rings.

2. Roast for approximately 10 minutes. Rotate, activate the broiler, and cook for an additional 1 to 2 minutes, or until the tomatoes blister and rupture. Allow it to cool.

3. Combine the egg yolk, garlic, Dijon mustard, vinegar, salt, and pepper. Incorporate the olive oil using a whisk.

4. Once the tomato-shallot mixture has cooled from hot to warm, combine it with the vinaigrette. It will become marginally denser.

Frank steak

1. Combine balsamic vinegar, one clove of garlic, honey, Worcestershire sauce, Dijon mustard, and half a cup of olive oil in a plastic bag. Include flank steak. Allow to marinate for 4 to 6 hours in the refrigerator.

2. Preheat the grill to medium-high temperature. Grill the steak for 4 to 5 minutes on each side to achieve medium rare doneness. Allow to rest for 10 minutes, then slice the steak thinly across the grain.

3. Present the steak piece atop polenta or potatoes, with the tomato sauce drizzled over it.