Garlic Crusted Flank Steak with Roasted Tomato Relish (Lean and Green)
I love using fresh, seasonal and oh-so-delicious ingredients in my recipes! Juicy, red, ripe garden tomatoes are the PERFECT accompaniment for a quick and easy Garlic Crusted Flank Steak.
The best part about this recipe is it totally cooks outside on the grill and is done in less than 1o minutes. Here’s a quick how-to video shot in our brand new outdoor kitchen studio! The Lean and Green Recipe follows as do the counts and nutrition. I know you will enjoy this as much as the kids and I do!
2 lbs. flank steak
1 T Stacey Hawkins Roasted Garlic Oil *
- 3-4 medium sized red ripe tomatoes, cut in half
1 T Stacey Hawkins Garlic Gusto Seasoning *
1 T Stacey Hawkins Balsamic Mosto Cotto (do not substitute balsamic vinegar- use a glaze instead)
Stacey Hawkins Dash of Desperation Seasoning (to taste)
Preheat outdoor grill to 350° F.
Place tomatoes on the grill, cut side down. After 10 minutes, flip to cut side up.
Make a paste with the garlic oil and seasonings by combining the two together in a small bowl.
Smear the paste on both sides of the steak.
Place the steak on the grill for 2-3 minutes on each side.
While steak is cooking, remove tomatoes from the grill and chop in a bowl. Drizzle with balsamic mosto cotto and a pinch of Dash of Desperation. Toss to coat.
Remove steak from the grill and slice on an angle, against the grain.
Serve steak with a small dollop of roasted tomato relish.
Recipe Notes & Optavia Counts
Serving Size is 5 ounces of steak and 1/4 cup of tomatoes (equivalent to 1/2 C before cooking).
1 - Lean
1 - Green
2 - Condiments
1 - Healthy Fat
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