Grilled Steak With Tomatoes, Red Onion and Balsamic

Among my preferred methods to make grilled steak in the summertime. Topped with fresh sliced tomatoes, red onion, balsamic and oil. It’s fresh and a terrific method to take pleasure in those end-of-summer tomatoes!

Grilled Steak With Tomatoes, Red Onion and Balsamic
Grilled Steak with Tomatoes and Balsamic

This Grilled Steak topped with fresh sliced tomatoes, red onion, balsamic vinegar, and olive oil is among my preferred methods to make steak in the summertime. A couple more of my preferred grilled flank steak dishes are this Grilled Flank Steak with Black Bean and Corn Salsa and Grilled Balsamic Steak with Tomatoes and Arugula.

Flank Steak With Tomatoes, Red Onion and Balsamic

This summertime grilled steak dish is fresh and delicious and a terrific method to take pleasure in summertime tomatoes. The tomatoes and red onions are skilled with salt, pepper, balsamic vinegar, and olive oil and topped with whatever combination of fresh herbs you have on hand, like basil and oregano.

How long do you prepare steak on the grill?

Turn the grill on high heat and prepare the steak for about 7 minutes on each side for a medium-rare steak. The internal temperature level needs to be 135 degrees, and for a medium steak with a warm pink center, prepare it to 145 degrees. After you pull the steak off the grill, let it rest for about 5 minutes prior to slicing.

What to Serve with Grilled Steak

This grilled flank steak would be tasty with a side of grilled lemon-parsley potatoes and asparagus. Some other side meal alternatives are this Grilled Corn Salad with Feta, Grilled Veggie Orzo Pasta Salad, and Buttermilk Mashed Potatoes. You might likewise serve the steak and tomatoes as a salad over blended greens or arugula.

Variations:

  • Switch the balsamic vinegar with red white wine vinegar.
  • Change out the red onion for shallot.
  • Include avocado to the tomato topping.
  • If you can’t discover flank steak or London broil, usage flat iron steak.
  • Serve the tomato mix over chicken or salmon.
  • If you don’t have an outside grill, you can utilize your broiler or acquire an indoor grill pan (this is the one I utilize).

grilled flankGrilled Flank Steak With Tomatoes, Red Onion and Balsamic

More Steak Recipes You’ll Love:

 

Grilled Steak With Tomatoes, Red Onion and Balsamic

198 Cals
25 Protein
3 Carbohydrates
9 Fats

Preparation Time: 15 minutes

Prepare Time: 15 minutes

Overall Time: 30 minutes

This Grilled Steak topped with fresh sliced tomatoes, red onion, balsamic vinegar, and olive oil is among my preferred methods to make steak in the summertime.

  • 2 pound flank or london broil steak
  • 1 1/2 teaspoons kosher salt and fresh black pepper, to taste
  • garlic powder
  • 1 tablespoon additional virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 1/3 cup red onion, sliced
  • 3 to 4 medium tomatoes, sliced (about 3 1/2 cups)
  • 1 tablespoon fresh herbs such as oregano, basil or parsley
  • Pierce steak all over with a fork. Season kindly with salt, pepper and garlic powder and reserved about 10 minutes at space temperature level.

  • In a big bowl, integrate onions, olive oil, balsamic, salt and pepper. Let onions sit a couple of minutes in the mix to mellow a bit. Integrate with tomatoes and fresh herbs and change flavoring if required.

  • Heat grill or broiler on high heat. Prepare steak about 7 minutes on each side for medium unusual or longer to taste. Get rid of from grill and let it rest on a plate for about 5 minutes prior to slicing.

  • Slice steak thin on the diagonal; top with tomatoes and serve.

Serving: 3oz steak + 1/2 cup salad, Calories: 198kcal, Carbohydrates: 3g, Protein: 25g, Fat: 9g, Hydrogenated Fat: 3g, Cholesterol: 78mg, Salt: 71mg, Fiber: 0.5g, Sugar: 0.5g

Blue Smart Points: 4

Green Smart Points: 4

Purple Smart Points: 4

Points +: 5

Keywords: balsamic steak marinade, Grilled Flank Steak, Grilled Steak With Tomatoes, how to barbecue flank steak, Red Onion and Balsamic

Jobber Wiki author Frank Long contributed to this report.