Flank steak with tomatoes and basil


  • Prep Time10 mins
  • Total Time10 mins
  • Makes12 Servings
*PLUS Cooking time: 25 minutes
Flank steak with tomatoes and basil
Chatelaine Triple Tested


  • 2 flank steaks, each about 1.5 kg

  • 3 tsp olive oil, plus more for garlic

  • 1 tsp salt

  • 6 heads garlic

  • 500 g cherry tomatoes, halved

  • 1/2 cup basil leaves


  • PREHEAT barbecue to medium-high. Coat steaks with 2 tsp oil, then sprinkle with pepper and 1/2 tsp salt.

  • SLICE off and discard top third of each head of garlic, leaving garlic unpeeled. Lightly coat exposed tops with a bit of oil. Wrap each head in foil.

  • BARBECUE garlic until soft when squeezed with tongs, about 20 min.

  • PLACE tomatoes in a medium bowl and sprinkle with pepper and remaining oil and salt. Squeeze garlic from its papery skin over tomatoes. Stir to mix.

  • OIL grill. Barbecue steaks, covered, 4 to 6 min per side for medium-rare. When steak is done, let stand 5 min, then thinly slice across the grain. Place on a platter. Top steak slices with tomato mixture and basil leaves.

Nutrition (per serving)

Calories 391, Protein 53g, Carbohydrates 6g, Fat 16g, Fibre 1g, Sodium 287mg.

Kitchen Tip:

For perfectly cooked steaks, bring them to room temperature before grilling. This usually takes about 1 hour for flank steaks.