Discover how to prepare succulent Italian-seasoned flank steak, expertly cooked in either a cast iron skillet or using the precise sous vide method, then perfectly complemented with sweet and tangy balsamic roasted cherry tomatoes.

Italian Flank Steak with Balsamic Roasted Cherry Tomatoes: A Culinary Masterpiece

There are some recipes that linger in your thoughts for months, promising a delightful culinary experience, yet for one reason or another, you keep postponing them. This Italian Flank Steak with Balsamic Roasted Cherry Tomatoes was precisely one of those. Now that I’ve finally brought it to life in my kitchen, I’m genuinely wondering why I waited so long. The explosion of flavors and the sheer ease of preparation make this dish an absolute game-changer, quickly earning its spot as a new family favorite.

Let’s talk about balsamic roasted cherry tomatoes. In my culinary world, they are a revelation, transforming almost anything they touch into a gourmet delight. While I might draw the line at pancakes (unless they’re savory herb pancakes, and now I’m intrigued by that idea!), these little bursts of sweetness and acidity are, without a doubt, a staple. They’re what I affectionately call “BAE” – Before Anyone Else – because their flavor profile simply comes first. From hearty Turkey Polenta Casseroles to elegant Bruschetta and even succulent Pesto Salmon, these roasted tomatoes elevate every dish with their vibrant taste and appealing texture. Their natural sugars caramelize beautifully with balsamic vinegar, creating a deeply concentrated flavor that is both sweet and tangy, offering the perfect counterpoint to savory meats.

Mastering Flank Steak: Cast Iron vs. Sous Vide

For this exquisite Italian Flank Steak recipe, I’m excited to share two distinct, yet equally effective, cooking methods. Each approach yields a tender, flavorful steak, allowing you to choose the technique that best suits your kitchen setup and desired level of precision. Whether you prefer the classic searing power of a cast iron skillet or the modern, precise temperature control of a sous vide machine, you’re in for a treat.

The first method involves a rapid cook in a preheated cast iron skillet, finished in the oven. This technique is fantastic for achieving a beautiful, savory crust while maintaining a juicy interior. It’s a straightforward, time-honored way to cook steak that delivers impressive results, especially for thinner cuts like flank steak.

The second method utilizes my absolute culinary obsession: the sous vide machine. Specifically, my Hamilton Beach Professional Programmable Sous Vide Slow Cooker has truly revolutionized my cooking. This machine makes sous vide cooking incredibly accessible and produces the most consistently flavorful, unbelievably tender, and mouth-watering meat you’ve ever tasted. Since acquiring it, I’ve successfully prepared everything from rosemary garlic steak and BBQ chicken to a delicious chipotle apple pork loin. Honestly, I can’t imagine my kitchen without it now!

Unlocking Flavor and Tenderness with Sous Vide

For those new to the world of sous vide, it’s a cooking method long embraced by professional chefs in restaurants and has recently gained significant popularity in home kitchens. The term “sous vide” is French for “under vacuum,” referring to the process of vacuum-sealing food in a plastic pouch and then cooking it in a precisely temperature-controlled water bath. This technique allows for incredibly even cooking, from the very center of the food to its edges, at exact temperatures for extended periods, typically ranging from 1 to 6 hours, and sometimes up to 48 hours for certain cuts or desired textures.

The magic of sous vide lies in its ability to cook food, especially meats, to a perfect, consistent doneness throughout. Imagine a medium-rare steak that is perfectly pink from edge to edge, with no overcooked gray band. That’s the sous vide promise. Once the meat emerges from its warm water bath, it often just needs a quick sear over high heat to develop a beautiful, flavorful crust – the Maillard reaction at its finest. The result? Unfailingly perfectly cooked, impeccably flavored, and unbelievably tender meat that will impress even the most discerning palate. While I could continue to wax poetic about my newfound sous vide obsession, let’s dive into the recipe itself. Rest assured, I’ll save more of my enthusiastic sous vide chatter for a future post dedicated solely to this incredible cooking technique!

Italian Flank Steak with Roasted Cherry Tomatoes Recipe

Ingredients

For the Flank Steak:

1 flank steak (approximately 1 ½ – 2 lbs)
4 tbsp olive oil
1 tbsp Italian seasoning
½ tsp sea salt
½ tsp black pepper
4 cloves garlic, crushed

For the Balsamic Roasted Cherry Tomatoes:

2 cups cherry tomatoes
4 whole garlic cloves
4 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp Italian seasoning
¼ tsp sea salt
¼ tsp black pepper

For Serving:

2 tbsp fresh grated Parmesan cheese

Instructions

Oven Cooking Method

Prepare the steak marinade: In a large, sealed plastic bag, combine the flank steak with 4 tbsp olive oil, 1 tbsp Italian seasoning, ½ tsp sea salt, ½ tsp black pepper, and the 4 crushed garlic cloves. Toss well to ensure the steak is evenly coated.
Marinate: Let the steak marinate at room temperature for 10-15 minutes. This short marinade time helps to infuse flavor and tenderize the meat slightly.
Preheat oven: Preheat your oven to 400°F (200°C).
Heat cast iron skillet: Place a cast iron skillet large enough to comfortably hold the steak (or a heavy roasting pan) on the upper rack of the oven. Allow it to heat up thoroughly while the oven preheats; a hot pan ensures a good sear.
Prepare cherry tomatoes: In a separate bowl, combine the cherry tomatoes, 4 whole garlic cloves, the remaining 4 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp Italian seasoning, ¼ tsp sea salt, and ¼ tsp black pepper. Toss gently to coat the tomatoes evenly.
Roast tomatoes: Spread the seasoned cherry tomatoes out in a single layer on a baking sheet. Place this baking sheet on the lower rack in the oven and roast for 20 minutes.
Cook steak: Carefully remove the hot cast iron skillet from the oven. Place the marinated flank steak into the sizzling hot skillet. Cook for 5 minutes, then flip the steak and cook for an additional 5 minutes to achieve a medium-rare to medium doneness. Adjust cooking time slightly for your preferred level of doneness.
Rest and slice steak: Remove the steak from the oven and transfer it to a cutting board. Let it rest for 10 minutes before slicing. Resting allows the juices to redistribute, ensuring a more tender and flavorful steak. Slice the flank steak thinly on a diagonal, against the grain, to maximize tenderness.
Serve: Remove the roasted tomatoes from the oven. Serve the warm, bursting roasted cherry tomatoes generously over the sliced Italian flank steak. Finish with a sprinkle of fresh grated Parmesan cheese.

Sous Vide Method

Prepare the steak: Place the flank steak in an airtight sealed plastic bag with 4 tbsp olive oil, 1 tbsp Italian seasoning, ½ tsp sea salt, ½ tsp black pepper, and the 4 crushed garlic cloves. Toss to coat the steak thoroughly.
Set up sous vide: Fill your sous vide machine with water to the indicated fill line. Set the temperature to 131°F (55°C) for a perfect medium-rare flank steak. Allow the water to reach the set temperature.
Seal the bag (water displacement method): If you don’t have a vacuum sealer, use the “water displacement method.” Slowly lower the sealed bag containing the steak into the water bath, leaving about an inch of the top of the bag open. The water pressure will push out most of the air around the food. Once the air is removed, seal the bag completely and submerge it fully in the water.
Sous vide cook: Cook the flank steak for 1-4 hours. For flank steak, 2-3 hours is often ideal for tender results.
Prepare tomatoes: Approximately 20 minutes before the steak is scheduled to finish cooking in the sous vide, preheat your oven to 400°F (200°C).
Roast tomatoes: In a bowl, toss the cherry tomatoes and 4 whole garlic cloves with the remaining 4 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp Italian seasoning, ¼ tsp sea salt, and ¼ tsp black pepper. Spread the tomatoes on a baking sheet and place on the lower oven rack for 20 minutes, until softened and slightly caramelized.
Remove steak from sous vide: Once the sous vide cooking time is complete, carefully remove the bag from the water bath, then remove the steak from the bag. Pat the steak very dry with paper towels; this is crucial for a good sear.
Sear the steak: Heat a large cast iron skillet or grill pan on your stovetop over high heat until it’s smoking hot. Carefully place the dried steak into the hot pan and sear for about 30 seconds per side, just long enough to develop a rich brown crust.
Rest and slice steak: Transfer the seared steak to a cutting board and let it rest for 10 minutes. Then, slice it thinly on a diagonal, against the grain.
Serve: Remove the roasted tomatoes from the oven and serve them over the perfectly cooked and sliced Italian flank steak. Garnish with a generous sprinkle of fresh grated Parmesan cheese.

Serving Suggestions & Perfect Pairings

This exquisite Italian Flank Steak with Balsamic Roasted Cherry Tomatoes is a complete meal in itself, but it pairs beautifully with a variety of sides to create an even more memorable dining experience. For a comforting and rich accompaniment, consider serving it alongside a velvety Creamy Cheesy Polenta. The creamy texture and subtle cheese notes of the polenta beautifully complement the savory steak and the tangy tomatoes. Another fantastic option is a vibrant Crispy Eggplant Caprese Salad, offering a fresh, crisp, and herbaceous contrast to the rich main course. The combination of fresh mozzarella, basil, and crispy eggplant would add another layer of Italian authenticity to your plate. You could also serve it with a simple green salad dressed with a light vinaigrette, or some crusty artisan bread to soak up all the delicious juices. No matter your choice, this meal promises to be an unforgettable mouth-watering sensation!

Nutrition Information (Approximate Per Serving)

Serving Size: 2 servings
Calories: 610 kcal (31% Daily Value)
Carbohydrates: 9g (3% Daily Value)
Protein: 51g (102% Daily Value)
Fat: 40g (62% Daily Value)
Saturated Fat: 9g (45% Daily Value)
Cholesterol: 137mg (46% Daily Value)
Sodium: 609mg (25% Daily Value)
Potassium: 1004mg (29% Daily Value)
Fiber: 1g (4% Daily Value)
Sugar: 3g (3% Daily Value)
Vitamin A: 405mg (8% Daily Value)
Vitamin C: 20.5mg (25% Daily Value)
Calcium: 132mg (13% Daily Value)
Iron: 5mg (28% Daily Value)

Frequently Asked Questions (FAQs)

What cut of steak is best for this recipe?

Flank steak is ideal for this recipe due to its rich beefy flavor and lean texture. It’s best when marinated and sliced against the grain to ensure tenderness. If you can’t find flank steak, skirt steak or even flat iron steak can be good alternatives, though cooking times might vary slightly.

Can I prepare the balsamic roasted cherry tomatoes in advance?

Yes, you can roast the cherry tomatoes a few hours ahead of time and keep them at room temperature. For best results, gently reheat them slightly before serving over the hot steak to enhance their flavors and achieve that lovely “bursting” texture. Avoid making them too far in advance as they are best fresh.

Is sous vide cooking difficult for beginners?

Not at all! Sous vide is surprisingly simple and very forgiving, making it perfect for beginners. The precise temperature control takes the guesswork out of cooking, ensuring perfectly cooked meat every time. Modern sous vide machines are user-friendly, and the “water displacement method” makes vacuum sealing accessible without a dedicated machine.

How do I know when my flank steak is cooked to medium-rare?

For the oven method, 5 minutes per side in a screaming hot cast iron skillet should yield a medium-rare steak (internal temperature around 130-135°F or 54-57°C) for a 1.5-2 lb flank steak. For sous vide, setting the temperature to 131°F (55°C) will guarantee a perfect medium-rare doneness consistently. A meat thermometer is always recommended for accuracy.

Can I add other herbs to the Italian seasoning?

Absolutely! Feel free to customize the Italian seasoning to your preference. Fresh rosemary, thyme, or oregano would all be excellent additions to either the steak marinade or the roasted tomatoes, adding more depth of flavor. A pinch of red pepper flakes could also introduce a subtle heat.

What if I don’t have a cast iron skillet?

While a cast iron skillet provides the best sear, you can use any heavy-bottomed, oven-safe pan or roasting pan for the oven cooking method. For searing after sous vide, a heavy stainless steel pan or even an outdoor grill can achieve a great crust.

I hope you enjoy creating and savoring this incredible Italian Flank Steak with Balsamic Roasted Cherry Tomatoes. It’s a meal that truly celebrates simple, quality ingredients and diverse cooking methods, promising a delightful experience for any home cook!

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