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Grilled Flank Steak with Wine Roasted Tomatoes and Burrata

Grilled Flank Steak with Burrata and Wine-Roasted Tomatoes

This grilled flank steak with burrata and wine-roasted tomatoes is an easy yet elegant dinner perfect for summer entertaining or date night.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time in Fridge (12-24 hrs) 12 hours
Course Dinner
Cuisine Italian-American
Servings 4
Calories 622 kcal

Equipment

  • Meat tenderizer or a fork
  • Blender or whisk
  • Zip-top bag or airtight container to marinate the meat
  • Outdoor Grill (gas or charcoal) or grill pan/cast iron skillet
  • Instant read thermometer
  • Rimmed baking dish (9x13" oven safe dish or similar)

Ingredients
  

For the Flank Steak:

  • 1 flank steak around 2 pounds
  • 4 teaspoons kosher salt divided
  • 1 ½ cup dry red wine
  • ⅓ cup neutral cooking oil
  • 1 bay leaf crumbled
  • 1 Tablespoon onion powder
  • 1 teaspoon coriander
  • 1 teaspoon dried thyme
  • 1 teaspoon ground black pepper
  • 1 Tablespoon worcestershire sauce
  • 2 Tablespoons soy sauce
  • ¼ cup brown sugar

For the Tomatoes:

  • 12 ounces cherry tomatoes
  • 6 garlic cloves peeled but left whole
  • 2 sprigs rosemary
  • ¼ cup olive oil
  • ¼ cup dry red wine
  • 1 teaspoon kosher salt
  • 1 Tablespoon honey

For the Final Dish:

  • 2 balls burrata (4oz each)
  • Extra virgin olive oil, fresh basil, finishing salt, and black pepper for garnish on burrata

Instructions
 

Tenderize the Beef

  • Tenderize the steak with a meat tenderizer or poking it on both sides all over with a fork. Place the steak in a container just big enough to hold the steak and liquid marinade or in a gallon size zip top bag.
    1 flank steak

Prepare the Overnight Marinade

  • Add 2 teaspoons of salt (reserve the other 2 teaspoons for grilling) and everything else to a blender and blend thoroughly. Pour over the steak and place in the fridge overnight or a minimum of 12 hours and up to 24 hours. Just make sure the steak is completely submerged in the marinade.
    4 teaspoons kosher salt, 1 ½ cup dry red wine, ⅓ cup neutral cooking oil, 1 bay leaf, 1 Tablespoon onion powder, 1 teaspoon coriander, 1 teaspoon dried thyme, 1 teaspoon ground black pepper, 1 Tablespoon worcestershire sauce, 2 Tablespoons soy sauce, ¼ cup brown sugar

Make the Tomatoes and Prepare the Grill

  • Preheat the oven to 400°F and preheat your grill. If you have 2 burners, go with hi and low. If 3, you can go hi, med, low.
  • Clean the cherry tomatoes and add them to a baking dish that can hold them all in one layer.
    12 ounces cherry tomatoes
  • Add the garlic and rosemary to the dish. Thoroughly whisk the olive oil, wine, salt and honey. Pour the mixture over the tomatoes, and place the dish in the oven.
    6 garlic cloves, 2 sprigs rosemary, ¼ cup olive oil, ¼ cup dry red wine, 1 teaspoon kosher salt, 1 Tablespoon honey
  • Roast the tomatoes for 30 minutes while you cook the steak.

Grill the Flank Steak

  • While the tomatoes roast, remove the steak from the marinade, reserving some marinade for brushing the steak while on the grill.
  • Sprinkle the steak all over with the remaining 2 teaspoons of kosher salt.
    4 teaspoons kosher salt
  • Grill the steak over high heat for a minute a side and then you can start moving the steak around the grill as needed from direct to indirect heat to prevent too much charring on the outside and baste occasionally with some reserved marinade. Flip the steak as much as you like but at least once after about 6-7 minutes of cooking.
  • The steak should cook to around 128-130°F internal temp before taking it off the grill (this should take between 13 and 16 minutes total cook time depending on the thickness of your steak). This will result in something that is on the high end of medium rare (at its thickest point) to medium on the ends after resting. Adjust the cooking time if you like it done more or less.
  • Let the steak rest on a cutting board for about 3-5 minutes before slicing against the grain.

Plate the Steak and Serve

  • Place the sliced flank steak on a platter or on individual plates with the roasted tomatoes, and add the burrata. Drizzle some of the liquid from the dish with the wine-roasted tomatoes over the top of everything and garnish with good quality extra virgin olive oil, fresh basil, salt and pepper if desired.
    2 balls burrata, Extra virgin olive oil, fresh basil, finishing salt, and black pepper

Notes

Substitutions and Variations:
  • Swap the protein. Skirt steak, London broil, hanger steak, flat iron steak or even thick-cut pork chops work with the same marinade. Adjust cooking time based on thickness.
  • Change the cheese. If you can't find burrata, use fresh buffalo mozzarella, ricotta or even a soft goat cheese. 
  • Try different tomatoes. Grape tomatoes work in place of cherry tomatoes. 
  • Make it spicy. Add red pepper flakes to the marinade or scatter sliced jalapenos, serranos, or Fresno peppers over the finished dish.
  • Make it Mexican-inspired. Use lime juice in place of some of the wine, add cumin and smoked paprika to the marinade, and serve with queso fresco and cilantro instead of burrata and basil.
Storage:
  • How to store leftover grilled flank steak:
    • Let the steak cool to room temperature, then transfer it to an airtight container. Store the steak, tomatoes, and burrata separately. The steak will keep in the fridge for up to 3 days. The roasted tomatoes will last 4 to 5 days. 
  • How to reheat leftover flank steak:
    • To reheat the steak, bring it to room temperature first, then warm it gently in a skillet over medium-low heat for 2 to 3 minutes. Don't overcook it or it will dry out and toughen. You can also eat the steak cold or at room temperature, sliced thin for a steak crostini or on a salad or a sandwich.
    • Reheat the tomatoes in a small saucepan over low heat or in the microwave in 30-second bursts, stirring between each interval. Add a splash of olive oil or water if they look dry.
  • Can you freeze leftover grilled flank steak?
    • We don’t recommend freezing the cooked steak, but you can freeze the raw meat in the marinade if desired.
    • Freeze the marinated raw steak for up to 3 months if you want to prep ahead. Thaw it in the fridge overnight before grilling.
Top Tips from the Pros:
  • Don't skip the tenderizing step. Even if you're marinating for 24 hours, those little punctures make a huge difference in texture. 
  • Use a thermometer, not a timer. Flank steak thickness varies, and grill heat is never perfectly consistent. Pulling the steak at 128-130°F guarantees success.
  • Baste while grilling. Brushing the steak with reserved marinade as it cooks adds layers of flavor and keeps the surface from drying out. 
  • Let the steak rest before slicing. If you cut it right off the grill, all the juices run out and you're left with dry meat. Three minutes is enough.
  • Slice against the grain, and make it thin. This is the single most important slicing rule for flank steak. Cutting with the grain makes it chewy. Cutting against it makes it tender.
 

Nutrition

Calories: 622kcalCarbohydrates: 10gProtein: 59gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 176mgSodium: 3038mgPotassium: 981mgFiber: 1gSugar: 6gVitamin A: 815IUVitamin C: 21mgCalcium: 369mgIron: 4mg
Keyword burrata, cherry tomatoes, flank steak, grill, Steak, tomatoes
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