One of my favorite ways to make grilled steak in the summer is topped with fresh chopped tomatoes, red onion, balsamic and oil. It’s fresh and a great way to enjoy those end-of-summer tomatoes!

This recipe is from the archives, it’s an oldie but I still make this all the time! If you don’t have an outdoor grill, you can use your broiler or even purchase an indoor grill pan, (this is the one I use).

Grilled Flank Steak With Tomatoes, Red Onion and Balsamic
Gina’s Weight Watcher Recipes
Servings: 8 • Serving Size: 3 oz steak, 1/2 cup salad • Points +: 4 pt • Smart Points: 4
Calories: 167.5 • Fat: 8.3 g • Protein: 18 g • Carb: 4.7 g • Fiber: 1 g • Sugar: .5 g
Sodium without adding salt: 70 mg

Ingredients:

• 2 lb flank or london broil steak
• kosher salt and fresh pepper
• garlic powder
• 1 tbsp extra virgin olive oil
• 2 tbsp balsamic
• 1/3 cup red onion, chopped
• 3-4 tomatoes, chopped (about 3 1/2 cups)
• 1 tbsp fresh herbs such as oregano, basil or parsley

Directions:

Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.

In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes with the salt and balsamic to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed.

Heat grill or broiler on high heat. Cook steak about 7 minutes on each side for medium rare or longer to taste. Remove from grill and let it rest on a plate for about 5 minutes before slicing.

Slice steak thin on the diagonal; top with tomatoes and serve.