Flank Steak with Tomato-Balsamic Sauce

Ingredients

• 0.3 cup balsamic vinegar 
• 0.3 cup torn basil fresh divided
• 0.5 teaspoon pepper black divided freshly ground
• 2 cups cherry tomatoes quartered
• 1 pound flank steak trimmed
• 3  garlic cloves thinly sliced
• 0.3 cup green onions divided thinly sliced
• 1 tablespoon olive oil extra-virgin
• 0.5 teaspoon salt 
• 1  shallots thinly sliced

Equipment

• frying pan
• cutting board

Directions

1. Heat a large skillet over medium-high heat.
2. Add olive oil; swirl to coat.
3. Sprinkle steak with salt and 1/4 teaspoon pepper.
4. Add steak to pan, and cook 5 minutes on each side or until desired degree of doneness.
5. Transfer steak to a cutting board; let stand 5 minutes.
6. Cut across grain into thin slices.
7. Add garlic and shallot to pan; saut 1 1/2 minutes or until lightly browned.
8. Add vinegar, and cook 1 1/2 minutes or until liquid almost evaporates.
9. Add tomatoes, 1/4 cup basil, 1/4 cup green onions, and remaining 1/4 teaspoon pepper. Cook 2 minutes or until the tomatoes soften and begin to release their liquid, stirring occasionally.
10. Serve tomato mixture over sliced steak.
11. Sprinkle with remaining basil and remaining green onions.