Wednesday, April 18, 2012

currently cooking: grilled flank steak with tomato salad

Something about the summery temps (90 degrees can not be considered spring I'm afraid...) of late had us craving something fresh and grilled for dinner.

We rarely prepare or even eat beef, but found the sound of this recipe too yummy to deny.

First, we picked up a lovely flank steak and the vegetable ingredients for the tomato salad. The salad recipe suggests a variety of fresh herbs that can be used to add another level of flavor to the tomato mixture. We went with oregano!

After chopping and mixing up the tomato, onion, olive oil, balsamic vinegar and oregano, we popped the salad into the refrigerator to chill. Next, we marinated the steak while we dashed over to the gym.

After about an hour, the flavors of tomato salad had set nicely. We grilled up the steak and then let it rest for about 5 minutes before slicing up and serving. One note? I'd cook the steak for a little less time than the recipe suggests to make sure this cut of meat stays super tender.

Verdict? A great warm weather meal that was both fresh and delicious.

(original top two images via skinnytaste)

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