Grilled FlatIron Steak with Roasted Cherry Tomato Sauce √
Note: Balsamic-laced roasted tomatoes make a slightly tart/sweet accompaniment to grilled flatiron. Roast the tomatoes on parchment paper or a silicone liner for easy cleanup because the caramelized juices can be difficult to remove from the bottom of a baking sheet. From Meredith Deeds.
• 2 lb. cherry tomatoes
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. balsamic vinegar
• 1 tbsp. fresh thyme
• 2 garlic cloves, minced
• 1 tsp. salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 1 (2 lb.) flat iron or flank steak, trimmed
Preheat oven to 400 degrees. Place tomatoes on a parchment-lined baking sheet. Whisk together oil, vinegar, thyme, garlic, 1/2 teaspoon salt and ¼ teaspoon pepper in a bowl. Drizzle over tomatoes and toss to coat.
Bake until tomatoes are softened and caramelized, about 30 minutes. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.
Preheat grill (medium-high heat).
Season the steak with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and place on grill rack. Grill 4 to 5 minutes on each side for medium-rare or until desired degree of doneness. Remove from grill; place on a cutting board. Let rest for 10 minutes. Cut steak diagonally across grain into thin slices. Serve with the tomato sauce on the side.