We absolutely love bruschetta as an appetizer, but as a main dish, it definitely is a little lacking in the protein department. For dinner one night, we wanted to try and get the flavors of balsamic vinegar, fresh tomatoes, and mozzarella into one dish couple with a shareable steak. After a little bit of thinking, we came up with this recipe that features a marinated and sliced flank steak combined with sautéed tomatoes and spinach, as well as fresh mozzarella on top.
This is dish is brightly flavored, and absolutely perfect for al fresco dining during the summer. If you have fresh tomatoes or greens from your garden, it’ll make the flavors even more intense, as well as making the meal a bit more special. We wanted to enjoy this meal carb free (we had stocked up on birthday cake the previous night, and yes, we know there are carbs in vinegar), so we didn’t want pair this with any carbs. If you’re feeling some carbs, this meal would be amazing with some toasted Italian bread to dip in the juices from the beef and tomatoes. Mmmm!
What do you think of this recipe? Let us know if you made it, and any tweaks you may have for the recipe by leaving us a comment below.
- 1 Leahy’s Angus Beef Flank Steak (2-3 lbs.)
- 1 cup Olive Oil
- 1/2 cup Balsamic Vinegar
- 1 Tbsp Kosher Salt
- 2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 pint(s) Grape Tomatoes
- 2 Tbsp Olive Oil
- 2 tsp Italian Seasoning
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 2 Tbsp Balsamic Vinegar
- 1 bunch Baby Spinach
- 2 Tbsp Vegetable Oil
- Fresh Mozzarella Balls (for serving)
Add the olive oil, balsamic vinegar, kosher salt, black pepper, and garlic powder to a small bowl and mix together. Place the flank steak into a sealable plastic bag, and pour the marinade in. Work the marinade into the meat, and let sit at room temperature for 30 minutes, or alternatively, let sit in the refrigerator for 1 – 24 hours.
After marinating, heat your grill to medium heat. Remove the steak from the marinade, let any excess marinade drip off the steak, and discard the marinade. Place the steak over direct heat, and cook for about 6 minutes per side, flipping once, until the meat reaches 135ºF. Remove from grill, wrap in foil, and let rest for 5-10 minutes.
While the steak is grilling, prepare the tomatoes and spinach. To prepare the tomatoes, add 2 tbsp. olive oil to a medium skillet and heat to medium heat. Once the oil is hot, add the tomatoes and season with Italian seasoning, 1 tsp. salt, and 1/2. tsp black pepper. Cook for about 10 minutes until the tomatoes soften, then stir in 2 tbsp. balsamic vinegar. Continue cooking for 5 more minutes over medium heat, then remove from heat and serve warm.
To prepare the spinach, add 2 tbsp. vegetable oil to a large skillet, and heat to medium high heat. Add the spinach to the pan, and cook over medium heat for about 5 minutes, until the the spinach is completely wilted. Lift and rotate the spinach in the pan frequently so it cooks evenly. Once wilted, remove from heat and serve warm.
Onces vegetables are ready, remove the flank steak from the foil, and slice thinly across the grain of the meat. Serve with the sautéed tomatoes and spinach, and add fresh mozzarella on top. Enjoy!