Monday, September 4, 2017

Doin' Some Cookin'... Grilled Steak with Tomatoes, Red Onion and Balsamic

Hurricane Harvey hit the Houston area hard and the start of the school year has been pushed back almost two weeks. With the start of the school year right around the corner this means Summer has unofficially ended. Due to this horrific storm, delayed start to the school year, and Labor Day we are firing up the grill to enjoy one more Summer meal by topping grilled steak with balsamic tomatoes and red onions.

Dinner will be on the table in less than 30 minutes.

If you have leftover Balsamic Tomatoes and Red Onions you can use the mixture to top toasted baguettes and crumble feta over the top. That would make for a deliciously simple lunch.


Grilled Steak with Tomatoes, Red Onion and Balsamic
From: Skinnytaste
Makes 8 Servings

Stars of the Show:
  • 2 lb flank steak
  • Sea salt, fresh cracked black pepper, and garlic powder, to taste
  • 1 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/3 cup red onion, chopped
  • 3-4 tomatoes, chopped
  • 1 tbsp fresh herbs, such as parsley, oregano, and/or basil
And Action:

Pierce steak with a fork and season generously with salt, pepper, and garlic powder. Let sit at room temperature for 10 minutes.



In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let the onions sit a few minutes with the salt and balsamic mixture to let them mellow. Combine tomatoes and herbs. Taste and add more herbs if needed.


Grill steak on high heat for 7 minutes each side for medium rare. Remove from grill and let rest for 5 minutes before slicing. 

Slice thin on a diagonal and top with the tomatoes and serve. Enjoy! 


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