Italian Flank Steak with Roasted Cherry Tomatoes
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In this delicious recipe, Italian seasoned flank steak is cooked in a cast iron skillet or sous vide, then topped with balsamic roasted cherry tomatoes!
This is one of those recipes that I’ve been planning to make for months, yet never seemed to get around to. Now that I did, I’m kicking myself for waiting so long to make it!
In my world, balsamic roasted cherry tomatoes on anything and everything is a win, ok maybe not pancakes, but maybe if I made savory herb pancakes, I think I’m on to something! Anyway, I digress, basically what I’m saying here is balsamic roasted cherry tomatoes are BAE! (Before Anyone Else for those of us who literally had to google what BAE meant in the very recent past 😉 )
Balsamic roasted cherry tomatoes literally burst open with flavor on top of anything from Turkey Polenta Casseroles to Bruschetta to Pesto Salmon!
Today, I’ve used two methods of preparation to cook the Italian Flank Steak for which these delicious bursts of roasted cherry tomatoes will top!
The first method is a quick cook in the oven in a cast iron skillet, and the second is a slow cook in my new Sous Vide Slow Cooker!
Y’all this sous vide machine has literally changed my life! It’s SO easy to use and it produces the most flavorful, tender, mouth-watering meat you’ve ever tasted!
So far, I’ve cooked rosemary garlic steak, bbq chicken and chipotle apple pork loin in it. I literally can’t image my life without a sous vide now!
If you’re unfamiliar with sous vide cooking, it’s a method that restaurants have been using for years. It has just recently became popular in households. Sous vide is a method of cooking food in airtight sealed plastic bags submerged in a temperature controlled water bath for 1-6 hours, sometimes up to 48 hours!
The result is perfectly even cooked food from the inside out, thus making it awesome for cooking meats. After the meat comes out of the sous vide machine, I give it a quick sear over high heat for a little color on the outside. Voila, perfectly cooked, perfectly flavored, perfectly tender meat awaits you!
I could seriously go on and on about my new obsession with sous vide cooking. Right now I’ll get to the recipe and continue my obsessive chatter on the next sous vide recipe post! 😉
Italian Flank Steak Ingredients
- 1 flank steak (1 ½ – 2 lbs)
- 8 tbsp olive oil (divided)
- 1 tbsp + 1 tsp Italian seasoning (divided)
- ¾ tsp sea salt (divided)
- ¾ tsp black pepper (divided)
- 8 cloves garlic (4 cloves crushed – 4 cloves whole)
- 2 cups cherry tomatoes
- 2 tbsp balsamic vinegar
- 2 tbsp fresh grated parmesan cheese
Italian Flank Steak – Oven Cooking Method
Place the flank steak in a large sealed plastic bag with 4 tbsp olive oil, 1 tbsp Italian seasoning, ½ tsp sea salt, ½ tsp black pepper and the 4 crushed garlic cloves. Toss to coat. Let marinate at room temperature for 10-15 minutes.
Preheat the oven to 400°F.
Place a cast iron skillet large enough to hold the steak (or a heavy roasting pan) on the upper rack of the oven and let it heat up while the oven is preheating.
Toss the cherry tomatoes and 4 whole garlic cloves with the remaining 4 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp Italian seasoning, ¼ tsp sea salt and ¼ tsp black pepper.
Spread the tomatoes out on a baking sheet and place on the lower rack in the oven for 20 minutes.
Place the flank steak in the skillet in the oven. Allow to cook for 5 minutes, flip and cook for an additional 5 minutes.
Remove from the oven and let rest for 10 minutes before slicing. Cut the flank steak on a diagonal, against grain, into thin slices.
Remove the tomatoes from the oven and serve the roasted tomatoes over the steak. Top with the fresh grated parmesan cheese.
Italian Flank Steak – Sous Vide Method
Place the flank steak in an airtight sealed plastic bag with 4 tbsp olive oil, 1 tbsp Italian seasoning, ½ tsp sea salt, ½ tsp black pepper and the 4 crushed garlic cloves. Toss to coat.
Fill the sous vide machine with water to the fill line. Set the temperature at 131°F for a medium rare flank steak. Once the sous vide water has heated, add the steak.
Since I don’t have a fancy vacuum sealer yet, I simply use the “water displacement method” of placing the airtight sealed bag with the steak in it, almost all of the way under the water, leaving just about an inch of the top of the bag open. The water will press out all of the air around the food in the bag, you can then seal the bag closed and place it down completely in the water.
Cook for 1-4 hours.
About 20 minutes before the flank steak is finished in the sous vide, preheat the oven to 400°F.
Toss the cherry tomatoes and 4 whole garlic cloves with the remaining 4 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp Italian seasoning, ¼ tsp sea salt and ¼ tsp black pepper.
Spread the tomatoes out on a baking sheet and place on the lower rack in the oven for 20 minutes.
Remove the bag from the sous vide, then remove the steak from the bag.
Heat a large cast iron skillet, or grill pan, on the stove over high heat. Once hot, sear the steak for about 30 seconds per side.
Remove from the skillet and let rest for 10 minutes before slicing. Cut the flank steak on a diagonal, against grain, into thin slices.
Remove the tomatoes from the oven and serve the roasted tomatoes over the steak. Top with the fresh grated parmesan cheese.
Serve this delicious Italian flank steak with a side of Creamy Cheesy Polenta or Crispy Eggplant Caprese Salad to make one mouth watering meal!
Italian Flank Steak with Roasted Cherry Tomatoes
Ingredients
Flank Steak
- 2 lb flank steak
- 4 tbsp olive oil
- 1 tbsp Italian seasoning
- ½ tsp sea salt
- ½ tsp black pepper
- 4 tbsp garlic, crushed
Roasted Cherry Tomatoes
- 2 cups cherry tomatoes
- 4 cloves garlic
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- ¼ tsp sea salt
- ¼ tsp black pepper
Serve with
- 2 tbsp fresh grated parmesan cheese
Instructions
Oven Cooking Method
- Place the flank steak in a large sealed plastic bag with the olive oil, Italian seasoning, sea salt, black pepper and crushed garlic, toss to coat.
- Let marinate at room temperature for 10-15 minutes.
- Preheat the oven to 400°F.
- Place a cast iron skillet large enough to hold the steak (or a heavy roasting pan) on the upper rack of the oven and let it heat up while the oven is preheating.
- Toss the cherry tomatoes and garlic cloves with olive oil, balsamic vinegar, Italian seasoning, sea salt and black pepper.
- Spread the tomatoes out on a baking sheet and place on the lower rack in the oven for 20 minutes.
- Place the steak in the skillet in the oven.
- Allow to cook for 5 minutes, flip and cook for an additional 5 minutes.
- Remove from the oven and let rest for 10 minutes before slicing.
- Cut meat on a diagonal, against grain, into thin slices.
- Remove the tomatoes from the oven and serve the roasted tomatoes over the steak.
- Top with the fresh grated parmesan cheese.
Sous Vide Method
- Place the flank steak in an airtight sealed plastic bag with the olive oil, Italian seasoning, sea salt, black pepper and crushed garlic, toss to coat.
- Fill the sous vide machine with water to the fill line.
- Set the temperature at 131°F for a medium rare steak.
- Once the sous vide water has heated, add the steak.
- Since I don’t have a fancy vacuum sealer yet, I simply use the “water displacement method” of placing the airtight sealed bag with the steak in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed and place it down completely in the water.
- Cook for 1-4 hours.
- About 20 minutes before the steak is finished in the sous vide, preheat the oven to 400°F.
- Toss the cherry tomatoes and garlic cloves with olive oil, balsamic vinegar, Italian seasoning, sea salt and black pepper.
- Spread the tomatoes out on a baking sheet and place on the lower rack in the oven for 20 minutes.
- Remove the bag from the sous vide, then remove the steak from the bag.
- Heat a large cast iron skillet, or grill pan, on the stove over high heat, once hot, sear the steak for about 30 seconds per side.
- Remove from the skillet and let rest for 10 minutes before slicing.
- Cut meat on a diagonal, against grain, into thin slices.
- Remove the tomatoes from the oven and serve the roasted tomatoes over the steak.
- Top with the fresh grated parmesan cheese.
Nutrition Facts
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