Grilled Flank Steak with Tomatoes

From Gina's Skinny Taste

This flank steak was so simple and so tasty.  The tomato/onion/balsamic combination makes for a very bright flavor that compliments the meat nicely.

2 lbs. flank steak, fat trimmed
salt and pepper
garlic powder
1 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1/3 c. red onion, chopped
3-4 tomatoes, chopped (about 3 1/2 cups)
1 Tbsp. fresh herbs (I used cilantro)

Pierce steak all over with a fork.  Season generously with salt, pepper, and garlic powder and set aside for about 10 minutes at room temperature.

In a large bowl, combine onions, olive oil, balsamic vinegar, and salt and pepper.  Let onions sit a few minutes with the salt and vinegar to mellow a little.  Combine with tomatoes and fresh herbs and adjust seasoning if needed.

Heat grill or broiler to high heat.  Cook steak about 7 minutes on each side for medium rare or longer to taste.  Remove from grill and let rest on a plate for about 5 minutes before slicing.

To serve, slice steak thick on the diagonal; top with tomatoes and serve.

Serves 6-8 (3 oz. servings)

WW points: 4 (old), 4 (new)

Pico de Gallo

4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves minced garlic
1/2 tsp lime juice
1 tsp salt and pepper

Mix all ingredients together.

Fresh Salsa

1 c. vinegar
1/4 tsp. cumin
1/2 tsp. oregano
1/2 tsp. garlic salt
1/2 tsp. onion salt
2 Tbsp. Worcestershire sauce
3 or 4 whole tomatoes (or 1-2 cups grape tomatoes)
4 15-oz. cans diced tomatoes
1 tsp. pepper
1 large onion, diced
2 bunches green onions, sliced
1 Tbsp. salt
7 oz. can green chilies
1 15-oz. can tomato sauce

Mix all ingredients together in large bowl. Pulse in the blender briefly in small batches for a less chunky salsa. Stores well in the fridge for several weeks. Makes about 1 gallon.