Grilled Flank Steak with Charred Tomato Relish

Servings 4 -6 servings
Author Si Foster, A Bountiful Kitchen, adapted from Southern Living Magazine


  • 6 medium-size plum Roma or Campari tomatoes, halved lengthwise
  • 1 small sweet onion in quarters
  • 3 tablespoons olive oil divided
  • 2 teaspoons kosher salt divided
  • 1 1/4 teaspoons black pepper divided
  • 1 1/2 pounds Flank steak
  • 1 tablespoon balsamic or red wine vinegar
  • 1 garlic clove finely chopped
  • 1/2 teaspoon granulated sugar


  1. Preheat grill to medium-high (about 450°F), or heat a grill pan over medium-high.
  2. Toss together tomatoes, onion, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a medium bowl; set aside.
  3. Rub Flank steak with 1 tablespoon of the oil and remaining 1 1/2 teaspoons salt and 1 teaspoon black pepper.
  4. Grill tomatoes and onion turning often, until charred and softened, 4 to 6 minutes. Remove from grill, and let cool until ready to use.
  5. Grill steak, turning occasionally, until lightly charred and medium-rare, 8 to 10 minutes. Transfer to a board, and let rest, 5 to 10 minutes.
  6. Coarsely chop tomatoes and onion, and transfer to a medium bowl. Add vinegar, garlic, sugar, and remaining 1 tablespoon olive oil, and toss to combine.
  7. Slice steak against the grain, and spoon tomato relish over top. Serve immediately.