This recipe is one from Jennifer that she uses on a regular basis because her husband and three kids all enjoy it (you might know how difficult it can be to please a party of five). Give it one a try and let us know what you think!
3 garlic cloves, minced
1 medium shallot, chopped
2 tablespoons reduced sodium soy sauce
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon dried thyme
1 pound lean flank steak
1 pint cherry tomatoes, halved
1/2 small red onion, finely chopped
1/4 tsp salt
Combine garlic, shallot, soy sauce, 1 tbsp vinegar, 1 tsp oil, and thyme in zip-close plastic bag; add steak. Squeeze out air before closing and make sure steak covered. Refrigerate at least 2 hours (can be overnight), turning occasionally.
To make the salad, combine remaining 1 tbsp vinegar and 1 tsp oil, tomatoes, onion, and salt in medium bowl.
Remove steak from marinade (and toss the marinade) and grill to your liking. When done let it sit about 5 minutes, then slice across the grain in diagonal slices. Serve with the tomato salad.
One serving is about 4 slices with about 1/2 cup of salad, so for my family we typically double this and then I have some delicious leftovers for lunch that I throw on a green salad.