Tomato Marinated Grilled Flank Steak - Healthy Seasonal Recipes (2024)

I can guarantee you will not be disappointed when you try this tomato-marinated grilled flank steak. It’s so simple and the delicious tomato, vinegar, and herb marinade doubles as the mop sauce, which transforms the grass-fed steak into a tender and juicy dinner to remember!

Why We Love This Recipe For Marinated Grilled Flank Steak

As a vegetable gardener, when tomatoes are in season, I try to add them to as many recipes as possible. I’ve even been known to add them to my salad dressings! Seriously, try my Smoky Tomato Salad Dressing. Today I am sharing a way of adding them to marinade for grilled flank steak.

The seasoning and tomato marinade are the keys to this recipe, so one of the things I love most about thisflank steak is that some of the marinade is set aside before you add the meat to be used as a mop sauce. Basting the marinade over the meat as it’s grilling gives you an even juicier flavor!

I paired thisdelicious marinated grilled flank steak with my simple skinny cucumber salad for a light side dish, but it would also be great with Ratatouille! Leftovers would be great for Steak Salad, and wow, now I want steak salad, but since steak and potatoes are kind of a thing, check out a few of my yummy potato side dishes.

Key Ingredients for This Marinated Grilled Flank Steak Recipe

Flank Steak (Grass-Fed)

If your budget allows, try to use grass-fed beef for this recipe. It is stronger in flavor, but the herbs, shallot and acidity of the marinade really cuts the gaminess of the meat.

Tomato

I used a beefsteak tomato for this recipe, cored and chopped. You can use any other slicing tomato though.

Herbs

You’ll want to focus on rosemary and marjoram. Marjoram is very similar to oregano, so if you can’t find any you can swap it for oregano – but marjoram does have a slightly sweeter flavor to it.

Additional Ingredients

• Shallot
• Red wine vinegar
• Salt and pepper

Step-By-Step Instructions

Step 1: Marinade

Puree the tomato, shallot, vinegar, marjoram, rosemary, salt, and pepper in a blender until it’s smooth. Reserve 1/2 a cup for the mop. Scrape the remaining tomato mixture into a re-sealable plastic bag and add the steak. Turn it to coat, and then refrigerate for at least 4 hours, or overnight.

Step 2: Grill Flank Steak

Prepare your grill for medium-high heat. Remove the steak from the marinade and discard the leftovers in the bag. Oil your grill rack.

Grill your steak for about 5 minutes per side for medium-rare, 6-7 minutes for medium, and 8 minutes for medium-well. After turning the meat, brush the first cooked side with the reserved mop sauce.

Brush mop sauce over the second cooked side and remove the meat to a platter to rest for 5 minutes. Slice against the grain, and serve your flank steak with any remaining mop spooned over the sliced meat.

FAQs and Tips

Serving Suggestions

• Go with some classic potatoes with herbs and butter; you can never go wrong with meat and potatoes!
• These simple buttermilk mashed potatoes are so creamy and delicious – just imagine a forkful with your juicy steak!
• Go for healthy roasted garlic mashed potatoes if you’re looking for something light in calories.
• This vegan potato salad with herbs is made without mayo but has just as much flavor and goodness as the classic!
• Potatoes with butter and herbs only take a few minutes of hands-on time and before you know it you’ll have a simple and healthy side dish.
• Since the grill is already fired up, you might as well make some grilled potatoes!
• Looking for something a little different from classic potatoes? Try herbed smashed red potatoes for a twist!

More Steak Recipes

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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This recipe was originally developed for EatingWell Magazine and it appeared in the July August 2009 issue. I then shared this recipe here on July 15, 2011. I have updated the blog images and some of the text today.