Lean flank steak and roasted tomatoes and onions for a flavorful meat and veggie bariatric friendly meal. Plan for 30 minutes of marinade time prior to cooking.
2cupsgrape (or cherry, or heirloom) tomatoes, chopped
1mediumonion
1tspolive oil
2tbspbalsamic vinegar
1/2tspbasil, dried
salt and pepper to taste
Instructions
Pierce flank steak with a fork.
Combine olive oil, vinegar, garlic, basil, oregano, salt and pepper in a small bowl. Whisk to combine.
Pour over steak and marinade 30 minutes or more.
For the tomatoes and onions: Preheat oven to 400°F (or broil on high). Place tomatoes and onions onto a baking sheet. In a small bowl, combine olive oil, balsamic vinegar, basil, salt and pepper in a small bowl. Whisk and pour over tomatoes and onions, tossing to coat. Bake for 15-20 minutes, or until starting to char.
While veggies are cooking, heat a grill pan to medium and cook steak about 4-5 minutes per side (depending on the thickness of your steak). Remove from heat and let rest. Top or side with veggies.