About 2 lbs of Flank Steak
1 lb of Cherry Tomatoes, wash and diced
2 tbsp. of Avocado Oil
Salt and Pepper
2 tsp of balsamic
2 tsp of lemon juice
4 garlic cloves finely diced
1 medium onion diced, I use a sweet or red onion diced and this time around I use 1 small red and 1 small sweet white from my garden
1 tbsp. of herbs like lemon, oregano, rosemary, lemon thyme (or regular thyme) or basil cut up fine – this time around I picked lemon, lemon thyme and basil, the time before this I used rosemary, lemon, and before that I used lemon, oregano and thyme, so try different ones and try different combinations.
A handful of parsley cut up fine, stems included
Now in a large baking dish place your flank steak. Salt and pepper it on both sides. Then throw your diced cherry tomatoes over the steak, drizzle the Avocado oil over the mixture, add a bit more salt and pepper, drizzle the balsamic and lemon over the mixture. Then throw in the diced onion, finely diced garlic and sprinkle the herb combination you picked over the mixture, then using a spoon stir it around. Finally, leave it in baking dish in fridge for 2 hours to marinade. When ready to cook put the whole baking dish into oven with broiler on hi. Broil about 8 mins each side. When done take out of oven, put the steak onto a warm plate and put into a warm oven if you are like me and have two ovens if not cover with tin foil and put into microwave. Take the tomatoes and mixture from baking pan and put into a pot, then warm on med hi until boiling. Boil until you reduce liquids, then pour topping over the Flank steak but only after you slice the steak. Top it off with sprinkling the parsley over it all.
Note: If you prefer to make this a vegan dish then replace the Flank steak with medium hard tofu that has been BBQ to mimic a BBQ meat.
I served mine with rice, peas in butter, garlic and parsley, plus a toss salad.