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Herb-Infused Grilled Steak with Cherry Tomato & Snap Pea Salad Recipe

Herb-Infused Grilled Steak with Cherry Tomato & Snap Pea Salad recipe


This is a yummy grilled steak served with a fresh salad. The salad has snap peas, cherry tomatoes, and herbs. You cook the steak on a grill and mix the salad in a bowl. It's a tasty meal for dinner!


1 lb flank steak
1/2 lb snap peas
1 cup cherry tomatoes
1/4 cup fresh basil leaves
1/2 cup fresh cilantro leaves
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp ground black pepper
1 tbsp avocado oil
1 tbsp red wine vinegar
1/2 tsp honey
1/4 tsp crushed red pepper flakes


Preheat your grill, grill pan, or skillet over medium-high heat.
Trim the snap peas and cut the cherry tomatoes in half.
Chop the basil and cilantro leaves finely.
In a large bowl, whisk together balsamic vinegar, red wine vinegar, honey, half of the olive oil, salt, black pepper, and red pepper flakes to create the dressing.
Add the snap peas, cherry tomatoes, basil, and cilantro to the dressing and toss to combine. Set the salad aside.
Rub the flank steak with the remaining olive oil and season both sides with salt and pepper.
Coat the grill or skillet with avocado oil. Place the steak on the grill and cook for about 5-7 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes.
Slice the steak against the grain into thin strips.
Serve the sliced steak with the snap pea and cherry tomato salad on the side.

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