You will not be disappointed when you try this Grilled Tomato Herb Flank Steak. It’s so simple and the delicious marinade doubles as the mop sauce, which transforms the grass-fed steak into a tender and juicy paleo-friendly dinner to remember!
- 1 medium slicing tomato, such as beefsteak, cored and chopped
- 1 shallot peeled and quartered
- ¼ cup red wine vinegar
- 2 tablespoons chopped marjoram
- 1 tablespoon chopped rosemary
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 ½ pounds flank steak, preferably grass-fed, fat trimmed
- Puree tomato, shallot, vinegar, marjoram, rosemary, salt and pepper in blender until smooth. Reserve ½ cup for mop. Scrape the remaining tomato mixture into a re-sealable plastic bag. Add steak and turn to coat. Refrigerate 4 hours or overnight.
- Prepare grill to medium high heat. Remove steak from marinade and discard any left-over marinade. Oil grill rack. (see how to do that in this post.) Grill steak about 5 minutes per side for medium-rare, 6 to 7 minutes per side for medium and 8 minutes per side for medium-well; after turning meat brush first cooked side with mop. Brush mop over second cooked side and remove to a platter to rest 5 minutes. Slice against the grain and serve with any remaining mop spooned over sliced meat.
0 g Added Sugar, 85 mg Cholesterol
- Serving Size: 3 1/2 ounces each
- Calories: 164
- Sugar: 0 g
- Sodium: 289 mg
- Fat: 6 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 25 g