MARINATED FLANK STEAK WITH ROASTED CHERRY TOMATOES

Flank steak is a fantastic way to feed a group of people steak without breaking the bank. It is wonderfully tender when marinated and cooked to medium-rare. The simple roasted tomatoes give this steak a zesty pop of flavor, which really rounds out the dish.

MARINADE

¼ cup canola oil

2 tablespoons lemon juice

2 teaspoons fresh lemon zest

1/3 cup soy sauce

3 garlic cloves, minced

1 tablespoon fresh thyme

1 (2-pound) flank steak

ROASTED TOMATOES

4 cups cherry tomatoes

2 tablespoons canola oil

2 tablespoons balsamic vinegar

½ teaspoon salt

½ teaspoon ground black pepper

2 teaspoons fresh thyme

To make the marinade, in a small bowl whisk together the oil, lemon juice, zest, soy sauce, garlic, and thyme. Place the steak in a dish or large resealable plastic bag. Pour the marinade over the steak, and refrigerate for at least 2 hours or up to overnight.

To make the roasted tomatoes, preheat the oven to 400 degrees. Place the tomatoes on a baking sheet, and toss with the oil, balsamic vinegar, salt, pepper, and thyme. Roast the tomatoes for 10 minutes, toss them, and return to the oven for 10 more minutes.

Preheat the grill to medium-high heat. Place the steak on the grill, and cook 7 to 8 minutes per side for medium. Remove the steak from the grill to a cutting board, and cover with aluminum foil for 5 to 10 minutes. Slice the steak against the grain into ½-inch slices, and transfer to a serving dish. Top with the roasted tomatoes.

MAKES 4 SERVINGS.