One of my favorite ways to cook a grilled steak in the summer. Topped with chopped fresh tomatoes, red onion, balsamic vinegar and oil. It’s fresh and it’s a great way to savor those late summer tomatoes!
Grilled steak with tomatoes and balsamic
This grilled steak topped with chopped fresh tomatoes, red onion, balsamic vinegar, and olive oil is one of my favorite ways to cook a steak in the summer. A few other of my favorite grilled flank steak recipes are this grilled flank steak with black bean and corn salsa and grilled balsamic steak with tomatoes and arugula.
This summer grilled steak recipe is fresh and flavorful and a great way to enjoy summer tomatoes. Tomatoes and red onions are seasoned with salt, pepper, balsamic vinegar and olive oil and garnished with the combination of fresh herbs you have on hand, like basil and oregano.
How long do you cook a steak on the grill?
Turn the grill on high and cook the steak for about seven minutes per side for a medium rare steak. The internal temperature should be 135 degrees, and for an average steak with a hot pink center, cook it at 145 degrees. After removing the steak from the grill, let it rest for about five minutes before slicing.
What to serve with a grilled steak
This grilled flank steak would be delicious with grilled parsley lemon potatoes and asparagus. Other side dish options are this grilled corn salad with feta, orzo pasta salad with grilled vegetables and mashed potatoes with buttermilk. You can also serve the steak and tomatoes in a salad on a mixture of greens or arugula.
- Substitute red wine vinegar for the balsamic vinegar.
- Substitute the red onion for the shallot.
- Add the avocado to the tomato filling.
- If you can’t find flank steak or London grill, use a flat iron steak.
- Serve the tomato mixture over chicken or salmon.
- If you don’t have an outdoor grill you can either use your grill or buy an indoor grill pan (this is the one I use).
More Steak Recipes You’ll Love:
Grilled Steak With Tomatoes, Red Onion And Balsamic
This grilled steak topped with chopped fresh tomatoes, red onion, balsamic vinegar, and olive oil is one of my favorite ways to cook a steak in the summer.
- 2 kg flank or london steak
- 1 1/2 coffee spoons kosher salt and fresh black pepper, to taste
- garlic powder
- 1 tablespoon extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1/3 Chopped off Red onion, chopped
- 3 to 4 way tomatoes, chopped (about 3 1/2 cups)
- 1 tablespoon fresh herbs like oregano, basil or parsley
Prick the steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside for about 10 minutes at room temperature.
In a large bowl, combine the onions, olive oil, balsamic vinegar, salt and pepper. Let the onions sit in the mixture for a few minutes so that they melt a little. Mix with tomatoes and fresh herbs and adjust the seasoning if necessary.
Heat the grill or grill over high heat. Cook the steak for about 7 minutes per side for medium cooking or longer to taste. Remove from the grill and let sit on a plate for about 5 minutes before slicing.
Thinly slice the steak on the diagonal; garnish with tomatoes and serve.
Portion: 3oz steak + 1/2 cup salad, Calories: 198kcal, Carbohydrates: 3g, Protein: 25g, Large: 9g, Saturated fat: 3g, Cholesterol: 78mg, Sodium: 71mg, Fiber: 0.5g, Sugar: 0.5g
Blue smart dots: 4
Green smart dots: 4
Purple smart dots: 4
+ Points: 5
Keywords: balsamic steak marinade, grilled flank steak, grilled tomato steak, how to grill a flank steak, red onion and balsamic