Flank steak with tomatoes and basil

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10 min


12 Servings

* PLUS Cooking time: 25 minutes
Flank steak with tomatoes and basil

Flank steak with tomatoes and basil.
Photo, John Cullen.


  • 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


  • 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
  • 53 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 16 g,
  • Fibre
  • 1 g,
  • Sodium
  • 287 mg.

Kitchen Tip:

For perfectly cooked steaks, bring them to room temperature before grilling. This usually takes about 1 hour for flank steaks.