This Italian flank steak with balsamic roasted tomatoes is a simple, flavorful main that brings together savory marinated beef and sweet, tangy roasted tomatoes. The dish balances bright acidity from balsamic vinegar with garlic, dried Italian herbs, and a hint of crushed red pepper for warmth. It’s quick to prepare, takes little active time, and makes an elegant weeknight dinner or an impressive meal for guests. Serve it with roasted or baked potatoes, a crisp green salad, or seasonal vegetables. Leftovers slice beautifully for sandwiches or salads the next day.
Italian Flank Steak with Balsamic Roasted Tomatoes
Steak Marinade:
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- Pinch crushed red pepper flakes
- Sea salt and freshly cracked black pepper, to taste
- 1 lb flank steak
Balsamic Roasted Tomatoes:
- 2 cups mixed grape or cherry tomatoes
- 1 clove garlic, slivered
- 1/4 tsp dried basil
- 1/8 tsp dried oregano
- Pinch crushed red pepper flakes
- Sea salt and freshly cracked black pepper, to taste
- 1 tbsp olive oil
- 1–2 tbsp balsamic vinegar, adjusted to taste
- 1 tbsp fresh parsley, chopped
- 1 tbsp Parmesan cheese, shredded or grated
How to Make Italian Flank Steak with Balsamic Roasted Tomatoes
Preheat the oven to 375°F (190°C). Lightly coat a baking sheet or shallow baking dish with cooking spray or a thin film of oil to prevent sticking.
For the marinade: combine 2 tablespoons olive oil, the minced garlic, dried basil, dried oregano, crushed red pepper flakes, and a generous pinch of sea salt and freshly cracked black pepper in a zip-top bag or shallow dish. Add the flank steak, seal the bag or cover the dish, and press or turn to coat the meat evenly. Let the steak marinate at room temperature for 30 minutes. This short marinating time infuses the surface with flavor without requiring hours in advance.
While the steak marinates, prepare the tomatoes. On the prepared baking sheet, arrange the grape tomatoes with the slivered garlic. Sprinkle 1/4 teaspoon dried basil, 1/8 teaspoon dried oregano, a pinch of red pepper flakes, sea salt, and freshly cracked pepper over the tomatoes. Drizzle with 1 tablespoon olive oil and 1 to 2 tablespoons balsamic vinegar, then toss gently so the tomatoes are evenly coated. Spread them into a single layer so they roast uniformly.
Roast the tomatoes in the preheated oven for 10–15 minutes, stirring gently once or twice during cooking. They are done when the skins begin to blister and some tomatoes start to burst, releasing their juices. Remove from the oven and set aside, keeping the pan juices to spoon over the sliced steak.
Heat a large cast-iron skillet or heavy skillet over medium-high heat until very hot. Carefully transfer the marinated flank steak to the hot pan and sear for 3–4 minutes without moving it to develop a good crust. Flip the steak and cook an additional 2–3 minutes for medium-rare, or longer if you prefer a different doneness. Cooking times will vary slightly with steak thickness and stove heat, so use an instant-read thermometer if you prefer precision (about 125–130°F for medium-rare).
Transfer the cooked steak to a cutting board and let it rest for 5–7 minutes. Resting allows the juices to redistribute, keeping the meat tender and juicy when sliced.
Slice the flank steak thinly across the grain for the most tender bites. Arrange the slices on a serving platter and spoon the balsamic roasted tomatoes and their flavorful juices over the steak. Finish with a sprinkle of chopped fresh parsley and a dusting of shredded or grated Parmesan cheese.
Serve immediately with your choice of sides. The bright roasted tomatoes and balsamic reduction pair beautifully with the rich, savory steak, creating a balanced and satisfying main course. Leftover sliced steak is great cold on salads or reheated gently for sandwiches.
Notes and Tips
- Trim excess fat from the flank steak before marinating for easier slicing and a cleaner presentation.
- For a deeper balsamic flavor, use a good-quality aged balsamic and reduce the amount if it’s very syrupy and intense.
- If you prefer a gentler heat, omit the crushed red pepper flakes or reduce the amount.
- Flank steak is best sliced thinly across the grain to maximize tenderness; cutting against the grain shortens muscle fibers and yields a softer bite.
- Roasting tomatoes concentrates their sweetness; watch closely so they don’t overcook and dry out. They should be juicy and slightly blistered.
This recipe yields about 4 servings and comes together in under an hour including marinating and roasting time. The combination of simple Italian-seasoned steak and sweet-tangy balsamic tomatoes is versatile, approachable, and consistently satisfying.