One of my favorite ways to make grilled steak in the summer. Topped with fresh chopped tomatoes, red onion, balsamic and oil. It’s fresh and a great way to enjoy those end-of-summer tomatoes!
Ingredients
- 2 lb flank or london broil steak
- 1 1/2 teaspoons kosher salt and fresh black pepper, to taste
- garlic powder
- 1 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/3 cup red onion, chopped
- 3 to 4 medium tomatoes, chopped (about 3 1/2 cups)
- 1 tbsp fresh herbs such as oregano, basil or parsley
Directions
- Pierce steak all over with a fork. Season generously with 1 1/4 teaspoons kosher salt, pepper and garlic powder and set aside about 10 minutes at room temperature.
- In a large bowl, combine onions, olive oil, balsamic, 1/4 teaspoon salt and pepper. Let onions sit a few minutes in the mixture to mellow a bit. Combine with tomatoes and fresh herbs and adjust salt, if needed.
- Heat grill or broiler on high heat. Cook steak about 7 minutes on each side for medium rare or longer to taste. Remove from grill and let it rest on a plate for about 5 minutes before slicing.
- Slice steak thin on the diagonal; top with tomatoes and serve.
