Grilled Flank Steak with Tomato Herb Mop Sauce is a simple paleo-friendly dinner featuring grass-fed flank steak. | Healthy Seasonal Recipes | Katie Webster #paleo #grilling #grassfedbeef

grilled tomato herb flank steak

  • Author: Katie Webster
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Total Time: 24 hours
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American


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


  1. 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.
  2. 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

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