Flank Steak with Cherry Tomatoes and Basil

 Year-Round Fresh pg. 87 4 serv. 5 points
1 lb lean flank steak, trimmed
¼ c plus 1 T balsamic vinegar
¾ t salt
¼ t black pepper
3 t olive oil
2 garlic cloves, minced
3 c cherry tomatoes
½ c chopped fresh basil
1. Place steak in large shallow dish, drizzle with ¼ c of vinegar, and turn to coat. Cover and refrigerate 30 minutes.
2. Remove steak from vinegar and pat dry with paper towels. Discard vinegar. Sprinkle steak with ½ t salt and the pepper.
3. Heat 2 t oil in large heavy skillet over medium-high. Add steak and cook, turning occasionally, until instant-read thermometer inserted into center of steak registers 145 degrees, 8-10 minutes. Transfer to cutting board and let stand 5 minutes.
4. Meanwhile, heat remaining 1 t of oil in medium nonstick skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add tomatoes and cook, stirring often, just until tomatoes begin to shrivel, about 4 minutes. Remove from heat and stir in remaining 1 T vinegar, basil, and remaining ¼ t salt. Cut steak thinly across grain into 12 slices. Serve steak with tomatoes. 1 serving-3 slices steak & 2/3 c tomatoes