Tuscan Flank Steak with Sweet Roasted Cherry Tomatoes

Experience the ultimate fusion of rich Italian flavors with our succulent Italian Flank Steak, perfectly complemented by vibrant balsamic roasted cherry tomatoes. This versatile recipe offers two distinct cooking methods—the classic cast iron skillet for a quick, savory sear, or the innovative sous vide technique for unparalleled tenderness. Prepare to elevate your weeknight dinners or impress guests with this unforgettable culinary creation.

There are some dishes that linger in your mind for ages, promising an exceptional culinary experience, and this Italian Flank Steak with Roasted Cherry Tomatoes is undoubtedly one of them. For months, this recipe was a delightful thought, a meal I eagerly anticipated creating. Now that I’ve finally brought it to life, I find myself wondering why I ever waited so long. The blend of robust Italian seasoning with tender flank steak, crowned by the sweet and tangy burst of balsamic roasted cherry tomatoes, is nothing short of spectacular.

The Irresistible Charm of Balsamic Roasted Cherry Tomatoes

Let’s talk about the star sidekick: balsamic roasted cherry tomatoes. In my culinary universe, these little gems are a non-negotiable win. Imagine tiny orbs of sweetness, transformed by roasting until they gently burst, releasing their concentrated juices, all enhanced by the deep, complex notes of balsamic vinegar. They deliver an explosion of flavor that can elevate almost any savory dish. While perhaps not a pancake topping (unless we’re talking about savory herb pancakes—now there’s an idea!), they are truly essential for this steak recipe.

Their versatility knows no bounds. These flavor bombs have graced everything from comforting Turkey Polenta Casseroles to elegant Bruschetta and even delicate Pesto Salmon. Their vibrant acidity and subtle sweetness cut through richness, adding a fresh, dynamic layer to your meal. When paired with this Italian-seasoned flank steak, they create a symphony of tastes that will have you coming back for more.

Mastering Flank Steak: Two Exceptional Cooking Methods

This recipe provides you with the flexibility to choose your preferred cooking method for the Italian Flank Steak. Whether you lean towards traditional techniques or embrace modern culinary innovations, you can achieve an incredibly flavorful and tender steak. We’ll explore two outstanding options: a quick cook in a preheated cast iron skillet and a slow, precise cook using a sous vide machine.

The Classic Cast Iron Skillet Sizzle

For those who love a perfectly seared crust and a rapid cooking process, the cast iron skillet is your go-to. This method involves searing the steak at a high temperature, creating a beautiful caramelized exterior while keeping the interior juicy. The heavy cast iron retains and distributes heat exceptionally well, making it ideal for achieving that coveted crust. It’s a method that delivers immediate satisfaction and a deeply savory flavor profile that truly highlights the Italian seasoning.

Embracing Precision with Sous Vide

On the other hand, my recent obsession has been sous vide cooking, and it has genuinely revolutionized how I approach meat preparation. This method, once reserved for professional kitchens, is now accessible to home cooks and offers unparalleled control over the doneness of your steak. My Sous Vide Slow Cooker has become an indispensable kitchen tool. It consistently produces the most flavorful, uniformly cooked, and melt-in-your-mouth tender meat you can imagine. I’ve successfully cooked everything from rosemary garlic steak to BBQ chicken and chipotle apple pork loin with incredible results. Once you experience sous vide, it’s hard to imagine cooking without it.

Understanding Sous Vide Cooking: The Secret to Perfect Tenderness

For those new to the concept, sous vide is a cooking method that involves placing food in an airtight sealed plastic bag and submerging it in a precisely temperature-controlled water bath. This technique ensures that your food cooks evenly from edge to edge, preventing overcooking and maintaining moisture. The cooking time can range from 1 to 6 hours, sometimes even up to 48 hours for certain cuts, allowing connective tissues to break down and transform into succulent tenderness.

The magic of sous vide lies in its consistency. Because the water bath maintains an exact temperature, the food inside the bag can never cook beyond that temperature. This eliminates the guesswork often associated with traditional cooking methods. Once the steak emerges from the sous vide bath, it might not look particularly appealing, but that’s where the final step comes in: a quick, high-heat sear. This rapid sear creates a beautiful, appetizing crust, adding flavor and texture without overcooking the perfectly tender interior. The result is a flawlessly cooked, incredibly juicy, and perfectly flavored steak every single time.

My enthusiasm for sous vide cooking is hard to contain, but I promise to delve even deeper into this incredible method in future posts. For now, let’s focus on the star of today’s show: the Italian Flank Steak with Roasted Cherry Tomatoes.

Italian Flank Steak Ingredients

• 1 flank steak (approximately 1 ½ – 2 lbs)
• 8 tablespoons olive oil (divided)
• 1 tablespoon + 1 teaspoon Italian seasoning (divided)
• ¾ teaspoon sea salt (divided)
• ¾ teaspoon black pepper (divided)
• 8 cloves garlic (4 cloves crushed for steak, 4 cloves whole for tomatoes)
• 2 cups cherry tomatoes
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh grated Parmesan cheese (for serving)

Italian Flank Steak – Oven Cooking Method

This method focuses on achieving a perfectly seared steak with a savory crust, cooked alongside the burst of roasted cherry tomatoes.

1. Begin by preparing the flank steak. Place the steak in a large, sealed plastic bag. Add 4 tablespoons of olive oil, 1 tablespoon of Italian seasoning, ½ teaspoon of sea salt, ½ teaspoon of black pepper, and the 4 crushed garlic cloves. Toss well to ensure the steak is thoroughly coated with the marinade. Allow the steak to marinate at room temperature for 10-15 minutes. This brief marination period helps infuse the flavors into the meat.
2. Preheat your oven to 400°F (200°C). As the oven preheats, place a cast iron skillet large enough to comfortably hold the steak (or a sturdy roasting pan) on the upper rack of the oven. Allowing the skillet to heat up with the oven is crucial for achieving a proper sear.
3. While the steak is marinating and the oven heats, prepare the cherry tomatoes. In a separate bowl, combine the 2 cups of cherry tomatoes and the 4 whole garlic cloves. Drizzle with the remaining 4 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Italian seasoning, ¼ teaspoon of sea salt, and ¼ teaspoon of black pepper. Toss gently until the tomatoes and garlic are evenly coated.
4. Spread the seasoned cherry tomatoes and whole garlic cloves in a single layer on a baking sheet. Place this baking sheet on the lower rack in the preheated oven for 20 minutes. The tomatoes should soften and begin to burst, releasing their sweet, tangy juices.
5. Once the cast iron skillet is piping hot, carefully place the marinated flank steak into the skillet on the upper rack of the oven. Cook for 5 minutes to get a good sear on one side.
6. Flip the steak and cook for an additional 5 minutes to sear the other side and reach your desired doneness (for medium-rare, this should be sufficient for a typical flank steak thickness).
7. Remove both the steak and the roasted tomatoes from the oven. Transfer the steak to a cutting board and allow it to rest for a full 10 minutes before slicing. Resting is vital for the juices to redistribute, ensuring a tender and moist steak.
8. After resting, slice the flank steak on a diagonal, against the grain, into thin pieces. Cutting against the grain helps to shorten the muscle fibers, making the steak much more tender to chew.
9. Serve the thinly sliced Italian flank steak immediately, topped generously with the warm, bursting balsamic roasted cherry tomatoes. Finish with a sprinkle of fresh grated Parmesan cheese for an extra layer of savory flavor.

Italian Flank Steak – Sous Vide Method

This method promises unmatched tenderness and even cooking, followed by a quick sear for a beautiful finish.

1. Prepare the flank steak for sous vide. Place the flank steak in an airtight sealed plastic bag. Add 4 tablespoons of olive oil, 1 tablespoon of Italian seasoning, ½ teaspoon of sea salt, ½ teaspoon of black pepper, and the 4 crushed garlic cloves. Toss thoroughly to coat the steak with the marinade.
2. Fill your sous vide machine with water up to the designated fill line. Set the temperature to 131°F (55°C) for a perfect medium-rare flank steak. Adjust the temperature slightly if you prefer a different level of doneness.
3. Once the sous vide water has reached the set temperature, carefully add the sealed bag containing the steak to the water bath.
4. If you don’t have a vacuum sealer, you can use the “water displacement method” to remove air from the bag. Submerge the bag with the steak almost entirely in the water, leaving just about an inch of the top of the bag open. The water pressure will push out most of the air around the food. Once the air is removed, seal the bag completely and immerse it fully in the water bath. This creates a tight seal, mimicking a vacuum seal and ensuring efficient heat transfer.
5. Cook the flank steak in the sous vide bath for 1 to 4 hours. The beauty of sous vide is that the precise temperature control prevents overcooking, giving you a wider window of time to cook without compromising texture.
6. Approximately 20 minutes before the steak is finished cooking in the sous vide, preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes.
7. In a bowl, combine the 2 cups of cherry tomatoes and the 4 whole garlic cloves. Add the remaining 4 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Italian seasoning, ¼ teaspoon of sea salt, and ¼ teaspoon of black pepper. Toss until everything is well coated.
8. Spread the seasoned cherry tomatoes and garlic on a baking sheet and place it on the lower rack in the preheated oven for 20 minutes, allowing them to roast until tender and slightly bursting.
9. Once the steak’s sous vide cooking time is complete, carefully remove the bag from the water bath, then take the steak out of the bag. Pat the steak thoroughly dry with paper towels; this is essential for achieving a good sear.
10. Heat a large cast iron skillet or a grill pan on the stove over high heat until it’s very hot and just starting to smoke lightly.
11. Carefully place the dried steak into the hot skillet. Sear for about 30 seconds per side, just long enough to create a beautiful, caramelized crust. This step adds immense flavor and texture without cooking the interior further.
12. Remove the steak from the skillet and let it rest on a cutting board for 10 minutes before slicing. Resting allows the juices to settle back into the meat, ensuring maximum tenderness and juiciness.
13. Slice the flank steak on a diagonal, against the grain, into thin, even pieces.
14. Remove the roasted tomatoes from the oven. Serve the perfectly cooked, seared Italian flank steak topped with the warm balsamic roasted cherry tomatoes. Garnish with a generous sprinkle of fresh grated Parmesan cheese.

Perfect Pairings: What to Serve with Your Italian Flank Steak

To complete this mouth-watering Italian feast, consider serving your Italian Flank Steak with some carefully chosen side dishes that enhance its flavors and textures. For a truly indulgent experience, a side of Creamy Cheesy Polenta offers a comforting, velvety counterpoint to the steak’s robust flavors. The rich, savory polenta perfectly absorbs the steak’s juices and the balsamic sweetness of the tomatoes, creating a harmonious bite.

Alternatively, for a lighter yet equally satisfying option, a Crispy Eggplant Caprese Salad provides a refreshing contrast. The crispness of the eggplant, combined with the fresh mozzarella, basil, and the bright acidity of tomatoes (even more so if you use some of the roasted ones!), would create a delightful medley of textures and tastes. Imagine the coolness of the salad balancing the warmth of the steak – it’s a match made in culinary heaven. A simple arugula salad with a lemon vinaigrette would also be an excellent choice, adding a peppery kick and a refreshing element to cut through the richness of the meat and tomatoes. No matter your choice, this Italian Flank Steak promises a memorable and delicious meal.

Italian Flank Steak with Roasted Cherry Tomatoes Recipe