Flank Steak with Balsamic Tomatoes and Shallots

Have you ever been in love? Like so in love you can’t think about anything else. You get butterflies in your stomach and all your friends are tired of hearing about it.

That. My friends, is how I feel about this steak.


This steak.

This steak.

I can’t even.

But I will.

First of all, steak.



Then, veggies.


Now you can feel better that you’re not downing a 1/2 lb of steak without any fiber. I take care of my people.

Then some heat and vinegar and you have yourself a beautifully presented meal for four. This pairs deliciously with Cabernet Sauvignon, and I won’t even judge you for making this on Thursday and drinking the whole bottle yourself. Cabernet also pairs well with pjs, netflix, and couches. Just saying.


(Adapted from an old Cooking Light Magazine)



  • flank Steak (1-2 lbs)
  • Tbsp EVOO
  • salt and pepper
  • 1 Tbsp garlic, minced
  • 1 large shallot, thinly sliced
  • 1/3 cup balsamic vinegar
  • 2 cups cherry tomatoes, quartered
  • 1/4 cup green onions sliced



  1. Allow steak to warm to room temperature. (I skip this 99% of the time because I impulse cook.)
  2. Salt and pepper both sides of steak.
  3. Heat olive oil over medium-high heat. Cook steak 5-6 minutes/side or until your desired level of cooked. (I do between medium rare and medium. Medium rare is ~5 min/side.)
  4. Remove steak to rest. Add garlic and shallots to pan and cook until lightly brown (~1-2 mins).
  5. Add vinegar and cook another 1-2 minutes until most of the vinegar has evaporated. Stir intermittently.
  6. Add tomatoes, green onions, and pepper. Cook 2 minutes or until the tomatoes soften and release their liquid. Stir intermittently.
  7. Slice steak across grain into thin slices and top with tomato mixture. Enjoy.


Nutrition Facts (Based on 1.5 lb steak): Serves 4, 310 calories, 16 g fat, 4 g carbs, 1 g fiber, 35 g fiber.


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