| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 pound flank steak, halved lengthwise
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil, plus more for the grill
- 1 teaspoon finely chopped fresh rosemary
- 2 cloves garlic, finely grated
- 1 1/2 pounds assorted small to medium tomatoes (such as Campari and vine-ripened)
- 2 tablespoons white wine vinegar
- 1 8-ounce ball fresh mozzarella cheese, cut into 1-inch pieces
- Torn fresh basil, for topping
Instructions
- Preheat a grill to medium high. Put the flank steak between 2 sheets of plastic wrap and pound with a meat mallet until the thickest part is 3/4 inch thick. Season with salt and pepper and rub with 1 tablespoon olive oil, the rosemary and garlic. Let sit 10 minutes before grilling.
- Meanwhile, slice the larger tomatoes into wedges and halve the smaller tomatoes. Place in a medium bowl and add the vinegar and 2 tablespoons olive oil. Season with salt and pepper and toss.
- Oil the grill grates. Grill the steak until well marked, about 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
- Spoon the tomatoes and their juices onto plates and add the mozzarella. Slice the steak against the grain and add to the plates. Drizzle with the remaining 1 tablespoon olive oil, season with pepper and top with basil.
Nutrition Facts
| Calories | 490 |
| Total Fat | 36 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 108 milligrams |
| Sodium | 324 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 2 grams |
| Protein | 35 grams |
| Sugar | 5 grams |
Reviews
My family loves this recipe–it’s very healthy and tasty. We don’t have a grill so we cook the steak in the broiler.