Grilled Flank Steak with Tomato Salad
This grilled flank steak with tomato salad combines smoky, perfectly grilled steak with a fresh, zesty tomato and cilantro salad, making it a high-protein, easy grilled flank steak recipe.
Ingredients
- 1 pint grape tomatoes, halved
- ½ cup chopped fresh cilantro
- ⅓ cup extra-virgin olive oil
- 1 small jalapeño pepper, seeded and sliced
- 2 teaspoons finely chopped garlic
- ½ teaspoon salt, divided
- 1 1-pound flank steak
- ½ teaspoon ground pepper
Instructions
- Preheat your grill to medium-high heat, or set a grill pan over medium-high heat if cooking indoors.
- In a medium bowl, combine grape tomatoes, cilantro, olive oil, jalapeño, garlic, and ¼ teaspoon of salt. Stir well and set aside to let the flavors meld.
- Season your flank steak with the remaining ¼ teaspoon of salt and the ground pepper on both sides.
- Cook the steak on the preheated grill for 3-5 minutes per side, or until an instant-read thermometer reads 125°F for medium-rare.
- Let the steak rest briefly on a cutting board with grooves to collect juices. Slice thinly across the grain.
- Arrange the steak slices on plates, drizzle the cutting board juices over them, and top each serving with the prepared tomato salad.