Grilled Flank Steak With Tomatoes and Spiced Vinaigrette

April 20, 2021
Created by Harmons
30 minutes
Serves 4
  • Steak
  • 1 lb flank steak
  • 1 tsp ground cumin
  • 1/2 tsp granulated garlic
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1 Tbsp canola oil
  • Vinaigrette
  • 1/2 Tbsp minced shallots
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp sumac
  • 2 Tbsp red wine vinegar
  • 3 Tbsp olive oil
  • Salt and freshly ground pepper
  • 1 Tbsp chopped fresh oregano
  • Tomatoes
  • Extra-virgin olive oil
  • 4 cups grape tomatoes, halved
  • Aged balsamic vinegar

Carefully remove silver skin from flank steak using a fillet knife. Split flank steak into 4 pieces. Crisscross each piece very lightly with fillet knife. Set aside.

In a small bowl, combine cumin, granulated garlic, smoked paprika, and salt. Season the flank steak on both sides.

Preheat oven to 500˚.

Place a cast iron skillet over high heat and add oil. In batches, place 2 steaks in skillet and cook for about 2 minutes on each side. Repeat with remaining steaks and transfer to oven and let cook until an instant-read thermometer reads 124˚ for medium-rare. Remove flank from skillet, tent with foil. Let rest for about 2 minutes.

To make the vinaigrette, in a bowl, combine first 5 ingredients. Whisk oil in a steady stream. Season with salt and pepper and add oregano.

Heat a frying pan over high heat and add a drizzle of oil. Add tomatoes and season with salt. Cook until tomatoes are slightly blistered. Drizzle tomatoes with half of vinaigrette. Serve over or on side of flank steak. Drizzle with balsamic vinegar.