I was really excited to try this recipe and especially flank steak until I realized how hard it is to find! If you have the same problem skirt steak or top sirloin steak make great substitutes. And if you don't know how to "cut against the grain" it's easy to look up on the internet :)
1 tbsp extra virgin olive oil
1 (1 lb) flank steak, trimmed
1/2 tsp salt
1/2 tsp freshly ground black pepper, divided
3 garlic cloves, thinly sliced
1 shallot, thinly sliced
1/4 cup balsamic vinegar
2 tomatoes, quartered
1/3 cup torn fresh basil, divided
1/3 cup green onions, thinly sliced and divided
Heat a large skillet over medium high heat. Add olive oil, swirl to coat. Sprinkle steak with salt and 1/4 tsp pepper. Add steak to pan, and cook 5 minutes on each side or until desired degree of doneness. Transfer steak to a cutting board, let stand 5 minutes. Cut against the grain into thin slices.
Add garlic and shallot to pan; saute 1 1/2 minutes or until lightly browned.
Add vinegar, and cook 1 1/2 minutes or until liquid almost evaporates. Add tomatoes, 1/4 cup basil, 1/4 cup green onions and remaining 1/4 tsp pepper.
Cook 2 minutes or until the tomatoes soften and begin to release their liquid, stirring occasionally.
Serve tomato mixture over sliced steak. Sprinkle with remaining basil and remaining green onions.