Flank steak with tomatoes and basil
0
- Prep Time10 min
- Total Time10 min
- Makes12 Servings
Ingredients
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
Instructions
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.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.