Grilled Flank Steak with Cherry Tomato Vinaigrette Recipe on Food52 (2024)

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 tablespoonextra-virgin olive oil
  
• 2 tablespoonssherry vinegar
  
• 1 clove garlic, minced
  
• 1 egg yolk
  
• ¹/₂ teaspoonkosher salt
  
• ¹/₂ teaspoonpepper
  
• ¹/₂ cupextra-virgin olive oil
  
• 1 teaspoonDijon mustard
  

• For the flank steak
• one 1 to 2 pound grass-fed flank steak
  
• 2 tablespoonsbalsamic vinegar
  
• 2 cloves garlic, minced
  
• 2 tablespoonshoney
  
• 2 tablespoonsWorcestershire sauce
  
• 1 tablespoonDijon mustard
  
• ¹/₂ cupextra-virgin olive oil