Grilled flank steak with cherry tomato vinaigrette
Steaks
Spanish cuisine
Grill
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 <a href="http://www.food52.com/recipes/13422_grilled_truffled_polenta">truffled polenta</a> or smashed potatoes. This recipe will make enough vinaigrette to suit a steak that's larger than 1 to 2 pounds.
Share:
0
28
0
Comments