Two weeks ago I enrolled myself in an eight week transformation challenge with CircuitFit Chicago. The rules for the first two weeks? Work out four times a week and eliminate dairy, carbohydrates, caffeine, and alcohol from your diet. SAY WHAT? I did not sign up for that! I was absolutely sure I was going to starve, I mean what was seriously left to eat? The answer: meat, fruit, and vegetables. So after the first week of eating chicken noon and night and fearful my taste buds were dying of under use, I had to come up with an alternative, which turned out to be this mouth-watering meal of flank steak drizzled in balsamic tomatoes and onions with a side of grilled asparagus. No lie, I would eat this without being on a restricted diet, just so great.
2 lb flank steak
salt and pepper
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1/3 cup red onion, chopped
3 1/2 cups tomatoes, chopped (about 4 tomatoes)
2 tbsp fresh basil
Pierce steak all over with a fork. Season generously with salt, pepper, and garlic powder (about 1/2 tsp of each) then set aside for 10 minutes (continue with onion mixture below). Heat oven to broil. Prepare under part of the broiler pan with aluminum foil for easy clean up. Place the flank steak in the oven and cook about 8 minutes each side. Obviously grilling the steak would be another great option, but while living in Chicago without a grill we make do the best we can.
While steak is cooking, combine onions, balsamic vinegar, olive oil, salt, and pepper in a large bowl; let it sit a few minutes. Add tomatoes and fresh basil; combine.
Remove steak from oven and let stand five minutes before cutting on a diagonal and topping with tomato mixture.
Optional: Serve with grilled asparagus. Simply snap off bottoms of each asparagus, brush remaining portion with olive oil, and sprinkle with salt and pepper to taste. Cook 2-3 minutes or until just becoming soft.
**Steak Recipe Source: Skinny Taste**