Brazilian Tomato‑Basil Salad with Grilled Flank Steak

Ingredients

• 450 g Flank steak
• 3 medium Heirloom tomatoes
• 1/4 cup Fresh basil leaves
• 2 tablespoons Olive oil
• 1/4 cup Red wine
• 1 tablespoon Balsamic vinegar
• 1 Garlic clove
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1

   Season the flank steak on both sides with salt and black pepper, then let it rest at room temperature for 10 minutes.

2. 2

   While the steak rests, slice the heirloom tomatoes into wedges and roughly chop the basil leaves; place them in a bowl.

3. 3

   Heat a grill pan or outdoor grill over medium‑high heat, brush with 1 tablespoon of olive oil, and grill the steak for about 4‑5 minutes per side for medium‑rare (internal temperature ~130°F). Remove and let rest 5 minutes before thinly slicing against the grain.

4. 4

   In a small saucepan, combine red wine, balsamic vinegar, minced garlic, and the remaining 1 tablespoon olive oil; simmer over medium heat until reduced by half, about 4‑5 minutes, then whisk and set aside.

5. 5

   Toss the tomato wedges with the chopped basil, a pinch of salt, and a drizzle of the red‑wine reduction.

6. 6

   Plate the tomato‑basil salad, top with the sliced flank steak, and finish with an additional drizzle of the reduction.