Let’s dive into the scrumptious world of Smoky Oven-Baked Flank Steak with Tomato Vinaigrette Recipe. This flavorsome cuisine firmly stands as a sure-fire hit at any dinner party or indeed, any semi-formal occasion. It’s a downright mouth-watering delicacy enticing you with the smokiness of the steak beautifully contrasted against the tanginess of the tomato vinaigrette. In essence, it’s a rollercoaster ride of rich and layered flavors that will make your taste buds do a happy dance. One taste of this dish and you’ll be sold for sure because it’s nothing short of culinary magic!
When it comes to preparation, it’s reasonable. Think about 20 minutes for prepping, another 20 for cooking which makes it a total of 40 minutes. It’s an efficient recipe without compromising on taste. It serves a good 4 people and yields one flank steak, garnished and ready to woo.
So, let’s gear up, chefs! Ready to cook up a storm?
Ingredients & Equipment You’ll Need
- 1 Flank Steak (1.5 pounds)
- 1 tablespoon of Olive Oil
- 3 Campari tomatoes
- 1/2 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
You’d also need some standard kitchen tools; a sharp knife, whisk, and a baking dish.
The high-quality flank steak is the star of the show here with the olive oil enhancing its flavors. The tomato vinaigrette with red wine vinegar gives that zing to every bite. You may substitute red wine vinegar with apple cider vinegar but the flavor profile would slightly differ.
How To Make Smoky Oven-Baked Flank Steak with Tomato Vinaigrette
- Preheat your oven to 350F. Slightly brush the flank steak with olive oil on both sides.
- Place the steak into the baking dish and sprinkle salt and pepper as per your preference.
- Bake in the oven for about 15 minutes. Meanwhile, you can start preparing the vinaigrette.
- For the vinaigrette, whisk the minced garlic, vinegar, olive oil, and salt until it emulsifies. Dice the Campari tomatoes and add to the mix.
- Remove the steak from the oven, allow it to rest for a few minutes and then pour the vinaigrette over it before serving. It’s ready to serve!
Tips For The Best Results
- Make sure the steak is room temperature before cooking.
- Let the steak rest for a few minutes after baking for the juices to redistribute.
Storage Tips
- This dish best served fresh, but leftovers can be kept in the refrigerator for 2-3 days.
Frequently Asked Questions
Q: Can I use balsamic vinegar instead of red wine vinegar in the vinaigrette?
A: Yes, but it will affect the taste.
Q: Can I sear the steak in a skillet instead of baking it?
A: While possible, you might not get the same smoky flavor.
Q: Can I make this dish in larger quantities for a party?
A: Absolutely! Just ensure you adjust the quantities of the ingredients accordingly.
Q: Can I use a different cut of meat if flank steak isn’t available?
A: Sure. But know that different cuts will have varying cooking times.
Q: How can I store the leftovers of this dish?
A: Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Nutritional Facts of Smoky Oven-Baked Flank Steak with Tomato Vinaigrette
Each serving amounts to approximately 450 calories with 25g of fat, 35g of protein and 10g of carbs. Remember to enjoy in moderation!
In conclusion, our Smoky Oven-Baked Flank Steak with Tomato Vinaigrette is sure to be an absolute hit at any occasion. So, why not give it a whirl? Happy Cooking, foodies!
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