Recipe: Balsamic Grilled Flank Steak

‘Tis the season for grilling, and this flank steak is the perfect way to celebrate warm weather foods, and it’s quick enough that you can enjoy it even on the busiest day of your week.

Every two weeks, we have a Girl Scout meeting in the evening and the timing of it usually means take-out on the way home, or scrounging through the refrigerator for leftovers.

But tonight, I made an effort to get dinner done before we even left.

I also needed something quick and easy, healthy, and that the kids would eat.

This is that.

Well, almost that.

Delivering all the goodness of dinner cooked on the grill, this meal can be ready in thirty minutes, which includes the 15 minutes of marinating time.

That’s a movement I can get behind.

Once I started marinating the steak, I popped a tray of cherry tomatoes in the oven for roasting, and when the steak was done grilling, the tomatoes were done. The steak was then topped with the roasted tomatoes and torn pieces of fresh basil.

Super simple and super delicious.

Whether you’re following Whole30, paleo, primal, clean eating … or just an eat-all-things-grilled lifestyle, this meal works out perfectly. In half an hour, you can get a complete dinner that you can feel good about serving your family.

Which is pretty much my favorite kind of meal.

*I said this was almost the meal I was looking for, because it failed to meet the kid-friendly part of my requirements. Madeline ate enough to get by and Nick reminded me that he’s “not a fan of steak,” and proceeded to microwave his until it no longer resembled what I made. Kids.

Grilled Balsamic Flank Steak
Recipe courtesy of All You magazine (with a slight modification)

Ingredients
1-1/4 lbs flank steak
1/4 cup balsamic vinegar
1 teaspoon salt
2 cups cherry tomatoes, halved (I left whole)
1/4 cup fresh basil leaves, roughly torn

Directions
Combine steak, vinegar, and salt in large ziploc bag. Let stand 15 minutes at room temperature.

While steak is marinating, preheat grill to high and oil grates. Grill marinated steak, covered if using a gas grill, turning once 7-10 minutes total for medium rare, depending on thickness.

Transfer steak to a cutting board. Cover loosely with foil and let stand for 10 minutes. Slice steak into four portions, place on a platter and pour juices over. Scatter with tomatoes and basil and serve.

Per serving: 228 calories, 8g fat

Cate’s note: Instead of serving the tomatoes halved and raw, I roasted the tomatoes and kept them whole (oven at 450, single layer on a baking sheet, toss with light extra virgin olive oil, salt, pepper, and thyme. Roast for about 30 minutes, or until they start bursting).