- Flank steak is infused with deep flavor from a soy sauce–based marinade that relies on an entire head of garlic, plenty of fresh ginger, and abundant thyme.
- The same trio of garlic, ginger, and thyme is echoed in the stewed tomatoes served alongside the steak. This repetition creates harmony between the main dish and its accompaniment, tying the meal together.
- Serve at a potluck or with rice, potatoes, and a simple green salad for a weeknight dinner.
A soy sauce–based marinade transforms flank steak into something deeply savory and aromatic, especially when it’s built around bold supporting flavors. Here, Chef Patrick O’Connell uses a whole head of garlic and a generous quarter cup of freshly chopped ginger, which adds bright heat and a peppery zing. Fresh thyme, used with a heavy hand, brings an herbal freshness that laces the meat with woodsy, resinous notes. The steak soaks up this heady mixture, tenderizing as it marinates and absorbing the layered flavors.
Once seared and sliced, the steak is served with stewed tomatoes that echo the same seasonings, creating a harmonious pairing. The tomatoes are simmered slowly until they thicken into a sauce, their natural sweetness enriched by soy and balanced with the same triumvirate of garlic, ginger, and thyme. The repetition of flavors ties the dish together, reinforcing the savory backbone while highlighting different dimensions of each ingredient — garlic roasted soft in the tomatoes, ginger simmered to a gentler warmth, thyme infusing everything with fragrance.
The contrast in textures of the juicy steak with charred edges beside velvety, spoonable tomatoes makes the plate both rustic and refined. It’s the kind of dish that feels hearty and familiar yet layered with unexpected brightness, an interplay of salty, sweet, spicy, and herbal. Served with rice, potatoes, or even a simple green salad, this flank steak with stewed tomatoes offers a balanced, flavorful meal that’s as comforting as it is bold.
What is the difference between canned tomatoes and stewed tomatoes?
Canned tomatoes, which may be whole, diced, or crushed, are simply raw tomatoes that have been processed for preservation. Stewed tomatoes are a complete dish in and of themselves, seasoned and cooked for a softer texture and sweeter, more complex flavor. Their juices concentrate as the tomatoes cook for a richer taste and thicker texture.
How do you peel plum tomatoes easily?
The easiest way to peel tomatoes is to blanch them first. Bring a large pot of water to a rolling boil; while it’s heating, cut a shallow “X” into the bottom of each tomato. Prepare a large bowl of ice water and set it next to the stove. Once the water is boiling, carefully add the tomatoes in batches, a few at a time, and blanch for 30 seconds to a minute, until the skin starts to wrinkle and pull back where the cuts were made. Immediately transfer the tomatoes to the ice water and let them cool for a couple of minutes before using a paring knife to peel off the skin.
Note from the Food & Wine Test Kitchen
- To make the stewed tomatoes, you’ll need a piece of cheesecloth to wrap the garlic, ginger, and herbs into a bundle.
- The parcel is added to the tomatoes to infuse them with flavor as they cook, then removed once the tomatoes come off the stove.
- Use a spoon to easily peel the ginger.
Suggested pairing
Try a Gigondas from the southern Rhône. The gamy Syrah grapes make it big enough to stand up to the grilled meat.
