Flank Steak with Roasted Tomatoes and Onions
Flank Steak with Roasted Tomatoes and Onions
I just LOVE the flavors of roasted tomatoes and onions. Powerful flavor with a little bit of crunch in the onions. Weight-loss surgery patients are always looking for a new and exciting flavor change in their meats and veggies. Layer these roasted tomatoes and onions over a delicious flank steak for a meal full of as much flavor as it has protein!
Gastric Sleeve and Bypass patients, of course, need to be cautious when eating such a dense meat as steak. Take it slow and take very small bite sizes. Think the size of a peanut or your pinkie finger nail. Tiny! Pause in between bites and stop at the first sign of fullness. As delicious as these veggies are, be sure to have a bite or two or protein before a bite of veggies. This will ensure you fill up with the protein which will keep you full much longer after your meal.
Happy Eating!
Flank Steak with Roasted Tomatoes and Onions
Ingredients
Flank Steak
- 1 lb lean flank steak
- 1 tsp olive oil
- 1/4 cup white wine vinegar
- 1-2 cloves garlic, minced or pressed
- 1 tsp oregano, dried
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Veggies
- 2 cups grape (or cherry, or heirloom) tomatoes, chopped
- 1 medium onion
- 1 tsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp basil, dried
- salt and pepper to taste
Instructions
- Pierce flank steak with a fork.
- Combine olive oil, vinegar, garlic, basil, oregano, salt and pepper in a small bowl. Whisk to combine.
- Pour over steak and marinade 30 minutes or more.
- For the tomatoes and onions: Preheat oven to 400°F (or broil on high). Place tomatoes and onions onto a baking sheet. In a small bowl, combine olive oil, balsamic vinegar, basil, salt and pepper in a small bowl. Whisk and pour over tomatoes and onions, tossing to coat. Bake for 15-20 minutes, or until starting to char.
- While veggies are cooking, heat a grill pan to medium and cook steak about 4-5 minutes per side (depending on the thickness of your steak). Remove from heat and let rest. Top or side with veggies.