Marinated Flank Steak And HeirloomTomato Salad With Red Wine Vinaigrette

Marinated Flank Steak With Heirloom Tomato Salad (2)

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


Olive Oil

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Flat Leaf Italian Parsley



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Marinated Flank Steak

Marinated Flank Steak

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Local Florida Heirloom Tomatoes

Red Onion




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Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Yields:  2 servings
Cook Time: 14 to 15 minutes
Total Time: 30 minutes
Equipment: 1(12-inch) cast-iron skillet, chef’s knife

Marinade For 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 freshly ground black pepper

1 1/2 pound flank steak, pan-seared and oven-roasted, sliced very thin
1 tablespoon of olive oil

Ingredients For 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
2 tablespoons of fresh tarragon leaves, roughly chopped
1 tablespoon of Italian flat-leaf parsley, finely chopped
Red wine vinaigrette

Ingredients For Red Wine Viniagrette:
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 (substitue granulated sugar)
1 garlic clove, freshly grated
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper

Directions For Dressing:
Place all the ingredients into an 8-ounce jelly jar with a tight-fitting lid. Shake well until all the ingredients are well combined.

Directions For 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 dressing and toss through. Transfer to the frig to chill until the flank steak is ready.

Directions For Flank Steak:
Add the ingredients for the marinade into 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.

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

Preheat oven to 425-degrees F., convection, 400-degrees F.

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

Transfer the skillet to the preheated oven. Next are the variables, the steaks thickness, and the temperature of the oven. Remember, after removal from the oven the steaks will continue to cook. This  is called carry-over cooking time.

It takes around 6 to 7 minutes to reach an internal temp of 135-degrees F. to 140-degrees 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.

*E.V.O.O. is an acronym for Extra Virgin Olive Oil.