4
20 min
10 min
30 min
🍽️ Servings
⏱️ Prep
🔥 Cook
⌛ Total
Ingredients
For the Steak:
1 lb flank steak
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp chopped fresh oregano (or 1 tsp dried)
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp ground black pepper
For the Tomato Salad:
2 cups cherry tomatoes, halved
1/4 cup thinly sliced red onion
1 tbsp chopped fresh basil
1 tbsp olive oil
1 tbsp red wine vinegar
Salt and pepper to taste
Directions
In a small bowl, whisk vinegar, oil, oregano, garlic, salt, and pepper. Pour over steak in a zip-top bag and marinate for at least 30 minutes (up to 8 hours).
Preheat grill or grill pan over medium-high heat. Grill steak for 4–5 minutes per side for medium-rare.
Let rest 5 minutes, then slice thinly against the grain.
Toss tomatoes, onion, basil, olive oil, and vinegar in a bowl. Season with salt and pepper.
Serve steak slices with tomato salad.
Nutrition
(per serving)
280
6
28
16
🔥 Calories (kcal)
🍞 Carbs (g)
💪 Protein (g)
🥑 Fat (g)
Tips
Marinate overnight for maximum flavor without added carbs.
Use grass-fed steak for leaner protein and better fat profile.
Swap cherry tomatoes for heirlooms or grape tomatoes for variety.
Add arugula or mixed greens for more fiber without raising carbs.
