The notion of having meat and potatoes for dinner was thirty years ago. My Marinated Flank Steak With Heirloom Tomato Salad will have you thinking outside the box.

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Cook Time: 14 to 15 minutes
Total Time: 1 hour
Yields:  2 servings
Equipment: 1(12-inch) cast-iron skillet, chef’s knife, cutting board, 1 large zip-lock baggie, 1 (8-ounce) jelly jar

Ingredients for the Flank Steak:
1 1/2 pound marinated flank steak

Ingredients for the Marinated Flank Steak:
1 1/2 pound flank steak
1/4 cup of red wine vinegar
1/2 cup of olive oil
1/4 cup of soy sauce, low-sodium
2 garlic cloves, finely minced
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 tablespoon of Kosher salt
1 1/2 teaspoons of black pepper, freshly-ground

Ingredients for the Red Wine Vinaigrette:
Yields: approx. 8 ounces
1/4 cup of red wine vinegar
1/2 cup of *E.V.O.O.
1/2 teaspoon of Dijon mustard
2 tablespoons of Agave nectar (substitute granulated sugar)
1 garlic clove, freshly-grated
1 tablespoon of Kosher salt
1 teaspoon of pepper, freshly-ground

Ingredients for the Heirloom Tomato Salad:
4 cups of heirloom tomatoes, cut into wedges
1 (14.6-ounce) jar of long-stemmed artichoke hearts
1/2 red onion, thinly sliced into half-moons
2 tablespoons of fresh tarragon leaves, roughly chopped
1 tablespoon of Italian flat-leaf parsley, finely chopped
Red wine vinaigrette (spoon over as much as you like)

Instructions for Marinating the Flank Steak:
Add the ingredients for the marinade to a large zip-lock baggie. Insert the steak. Remove all the air from the baggie and transfer it to a baking sheet pan. Transfer to the refrigerator to marinate for at least 1 1/2 hours. Halfway through this process, massage the meat and flip the baggie over.

Instructions for the Red Wine Vinaigrette:
Place all the ingredients into an 8-ounce jelly jar with a tight-fitting lid. Shake well until all the ingredients are well combined.

Instructions for the Heirloom Tomatoes:
Place the tomato wedges, artichoke hearts, fresh tarragon, chopped Italian flat-leaf parsley, and sliced red onions into a large bowl. Pour on the vinaigrette, as much as you like, and toss. Transfer to the fridge to chill until ready to serve.

Important: Let the flank steak come to room temperature for about 15 minutes before placing it into the hot pan.

Preheat oven to 425°F.  For convection setting, 400°F.

In a preheated cast-iron skillet over medium-high heat, add 1 tablespoon of olive oil. Sear both sides of the steaks for 2-3 minutes for a golden-brown crust on both sides.

Transfer the skillet to the preheated oven. Next are the variables: the steak’s thickness and the oven temperature. Remember, after you’ve removed it from the oven, it will continue to cook. This is called carry-over cooking time.

It takes 6-7 minutes to reach an internal temp of 135°F. to 140°F. for medium-rare. Remove the steaks from the oven and transfer them to a plate. Cover with foil, and let rest for about 10 minutes before slicing.

To serve, slice the steaks on the bias. Fan the slices of flank steak out onto a plate alongside the heirloom tomato salad. Serve with some of your favorite bread.

There you have it, my Marinated Flank Steak With Heirloom Tomato Salad.

Notes:
1) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2015/10/17/lemon-balsamic-and-cilantro-lime-vinaigrette/