Flank steak with tomatoes and basil
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- Prep Time10 mins
- Total Time10 mins
- Makes12 Servings
Ingredients
2 flank steaks, each about 1.5 kg
3 tsp olive oil, plus more for garlic
1 tsp salt
6 heads garlic
500 g cherry tomatoes, halved
1/2 cup basil leaves
Instructions
PREHEAT barbecue to medium-high. Coat steaks with 2 tsp oil, then sprinkle with pepper and 1/2 tsp salt.
SLICE off and discard top third of each head of garlic, leaving garlic unpeeled. Lightly coat exposed tops with a bit of oil. Wrap each head in foil.
BARBECUE garlic until soft when squeezed with tongs, about 20 min.
PLACE tomatoes in a medium bowl and sprinkle with pepper and remaining oil and salt. Squeeze garlic from its papery skin over tomatoes. Stir to mix.
OIL grill. Barbecue steaks, covered, 4 to 6 min per side for medium-rare. When steak is done, let stand 5 min, then thinly slice across the grain. Place on a platter. Top steak slices with tomato mixture and basil leaves.
Nutrition (per serving)
Calories 391, Protein 53g, Carbohydrates 6g, Fat 16g, Fibre 1g, Sodium 287mg.
Kitchen Tip:
For perfectly cooked steaks, bring them to room temperature before grilling. This usually takes about 1 hour for flank steaks.