The Anti-Chicken Fingers Movement ~ Grilled Flank Steak with Tomatoes, Red Onion & Basalmic

Now, after my grilled flank steak fajitas last week, I decided I love flank steak.  Yes, it's a little pricey.  But, it's well worth the money because it's amazing and it's pretty large; they normally come in a 2lb package.  This steak was delicious!  

• 2 lb flank steak, fat trimmed

• kosher salt and fresh pepper

• garlic powder

• 1 tbsp extra virgin olive oil

• 2 tbsp balsamic

• 1/3 cup red onion, chopped

• 3-4 tomatoes, chopped (about 3 1/2 cups)

• 1 tbsp fresh herbs such as oregano, basil or parsley
• Veggies or side dish desired, I used zucchini, yellow pepper & squash

Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.
In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes with the salt and balsamic to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning 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 think on the diagonal; top with tomatoes and serve with your choice of grilled veggies or potatoes.

Happy Eating Friends! ~Trina