Originally published on March 24, 2018
Sometimes I know what flavors I want to eat, but I don’t know how I want to put them together. When that is the case, I often find that going simple is best. And those usually turn out to be the best kind of meals.
This Flank Steak with Tomatoes and Basil dish is exactly what you would expect from its title. It’s simple, it’s super quick to prepare, and it will give you all the flavors you’ve been looking for too.
Ingredients:
- 1 2-pound flank steak
- 4 tablespoons olive oil, divided
- 2 tomatoes, diced
- 3 tablespoons fresh basil, sliced in a chiffanode
- 1 tablespoon of white wine vinegar
- Lots of salt
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
Directions:
1.) Preheat the oven to 400 degrees Fahrenheit.
2.) Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. While the oil is getting hot, pat the flank steak dry and generously season with black pepper and a generous amount of salt on each side. These two simple seasonings are the only thing the steak is getting to enhance its flavor, so use more salt than you think you have to.
3.) When the oil is hot, almost smoking, add the flank steak to the cast iron skillet. Let it sear and form a good crust for about 4 minutes then flip and cook the other side for another 3 – 4 minutes. You may want to check the temperature of the steak at this point. If it still feels like it needs a few more minutes, place in the oven for no longer than 3 minutes for medium to medium-rare.
4.) While the steak is cooking, place the tomatoes and basil in a medium-sized bowl. Stir to mix and then add the remaining 2 tablespoons of olive oil, white wine vinegar, a good teaspoon or so of salt, and 1/2 teaspoon of white pepper. Stir everything together one more time.
5.) When the flank steak comes off the heat, transfer to a cutting board and let it rest for five minutes. Then slice across the grain and plate. Top with a couple tablespoons of the tomato mixture.
6.) Serve and enjoy!