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Wednesday, February 1, 2012

Beef with Tomato, Onion, and Balsamic

60 degrees. In Pittsburgh. In January.  It was absolutely amazing. The warmer weather also served as the perfect motivation to continue my work out routine. I want to be in the best healthy shape for myself but have been struggling to find the strength and energy at the end of the day to work out. And the song "Ball Shorts" from the local DJs on Kiss FM may have had something to do with it as well. 

This steak was so light and fresh. The tomato and onion mixture married the balsamic vinegar and were the perfect compliment to the steak. Best thing? Done super quick and had clean plates all around. 

2 lb flank steak, fat trimmed
kosher salt and fresh pepper
garlic powder
1 tbsp extra virgin olive oil
2 tbsp balsamic
1/3 cup red onion, chopped
3-4 tomatoes, chopped (about 3 1/2 cups)
1 tbsp fresh herbs such as oregano, basil or parsley

Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.

In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes with the salt and balsamic to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed.

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