Fourth of July

Grilled Flank Steak with Cherry Tomato Vinaigrette

by:
July 16, 2011
4.4
5 Ratings
Grilled Flank Steak with Cherry Tomato Vinaigrette
Photo by James Ransom
  • Serves 4 to 6
Author Notes

I always had flank steak growing up -- it may have been our most-eaten red meat. It has a delicious flavor but can be a bit on the lean side, so I thought this recipe would be a good way to add a little richness and balance with a sweet and acidic tomato sauce. Roasting the cherry tomatoes and shallots makes them sweet, which complements the tartness of the sherry vinegar in the sauce. The tomato vinaigrette is good over any grilled meat, and I also serve the flank steak over truffled polenta truffled polenta or smashed potatoes. This recipe will make enough vinaigrette to suit a steak that's larger than 1 to 2 pounds. —meganvt01

Test Kitchen Notes

WHO: Meganvt01 is the Food52er who brought us Avocado Crab Rolls, Ramp Carbonara, and Spicy Chocolate Mousse Crêpe Cake. (Thank you.)
WHAT: The power players of summer -- grilled meat and fresh tomatoes -- have joined forces to give you fresh, smoky, sweet, and tangy, all on one plate.
HOW: While you grill a balsamic-marinated flank steak, roast cherry tomatoes and shallots in the oven. Turn the roasted vegetables into a vinaigrette with olive oil, garlic, and mustard, then slice the steak thinly and pour the dressing over top.
WHY WE LOVE IT: A fresh and summery way to add sweetness and dimension to flank steak? Count us in. We recommend making an extra batch of the tomato vinaigrette and saving it in the refrigerator: It’s perfect for fish, chicken, or even pasta. —Victoria Ross

What You'll Need
Ingredients
  • For the cherry tomato vinaigrette
  • 1 pint cherry tomatoes
  • 2 large shallots, sliced
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 clove garlic, minced
  • 1 egg yolk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • For the flank steak
  • one 1 to 2 pound grass-fed flank steak
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
Directions
  1. For the cherry tomato vinaigrette
  2. Preheat the oven to 425º F. Place the tomatoes, shallots, and 1 tablespoon of oil on a baking sheet. Season with salt and pepper, toss to combine, and pull apart the little shallot rings.
  3. Roast for about 10 minutes. Toss, turn on the broiler, and cook for another 1 to 2 minutes, or until the tomatoes blister and break apart. Let cool.
  4. Mix together the egg yolk, garlic, Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil.
  5. After the tomato-shallot mixture has cooled from hot to warm, toss with the vinaigrette. It will thicken slightly.
  1. For the flank steak
  2. In a plastic bag, mix together balsamic vinegar, 1 clove garlic, honey, Worcestershire sauce, Dijon, and 1/2 cup olive oil. Add flank steak. Let marinate for 4 to 6 hours in the fridge.
  3. Heat the grill to medium-high. Cook the steak 4 to 5 minutes per side for medium rare. Let rest for 10 minutes, then slice the steak thinly, against the grain.
  4. Serve the steak slice over polenta or potatoes, with the tomato sauce over top.
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14 Reviews

Alexis1478
Alexis1478 May 27, 2019
The steak and marinade were fine, but the tomato vinaigrette was outstanding.
 
Dee
Dee August 30, 2018
I put the vinaigrette ingredients in a jar and used my immersion blender to chop it up and reduce the tomatoes and shallotsa bit- not too fine, left some texture. My family raved about it. Delicious!
 
Claire
Claire August 26, 2018
This was exceptionally delicious.
 
Valerie T.
Valerie T. October 29, 2014
I made this last night for dinner and it was absolutely delicious! The vinaigrette pairs perfectly with the meat. I will definitely make this recipe again, and soon.
 
tulip549
tulip549 October 2, 2014
Wow! I made this for a camping trip, and it was the most amazing steak ever. Such an easy recipe and so easy to prepare over a campfire! We set the bar high for further camping trips!! :D
 
Plum P.
Plum P. July 21, 2014
Looks delicious!! Can I marinate the steak overnight (really 24 hours) or is that too long?
 
Mark B.
Mark B. July 17, 2014
Excellent dish, thoroughly enjoyed it, thank you. Eileen, nothing to worry about with egg yolk, quite common to eat them raw (e.g. steak tartare).
 
Eileen
Eileen July 4, 2014
Not worried about raw egg yolk?
 
EmilyC
EmilyC July 2, 2014
Congrats -- this looks and sounds great!
 
AntoniaJames
AntoniaJames July 2, 2014
Great looking marinade. Seriously considering it for our block party grilling on Friday. (Will use pickled cherry tomato vinaigrette from Paul Virant's excellent "Preservation Kitchen," as I have plenty on hand.) ;o)
 
aargersi
aargersi July 2, 2014
Yum! This sounds great - love everything about it!
 
drbabs
drbabs July 2, 2014
Congratulations on the Wildcard! I have a flank steak in the freezer with this recipe's name on it.
 
Frontalgirl
Frontalgirl July 17, 2011
Wow! I'm saving this to my file. It sounds amazing.
 
meganvt01
meganvt01 July 17, 2011
I thought the idea was great and when it came together, I was surprised at how good it really was. Enjoy!