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Grilled Flank Steak and Summer Vegetables
Recipes
Grilled Flank Steak and Summer Vegetables
6 servings
30 minutes total

Ingredients

  • 6 plum tomatoes
  • 1 large red onion
  • 1 flank steak (about 1 ½ lb)
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon pepper
  • 1 cup fresh Italian parsley, coarsely chopped
  • ¼ cup fresh mint, coarsely chopped
  • ¼ cup fresh cilantro, coarsely chopped
  • ¼ cup fresh oregano, coarsely chopped
  • 1 lemon, zest and juice
  • 2 tablespoons presliced green onions
  • 1 teaspoon minced garlic
  • ¾ cup extra-virgin olive oil, divided
  • 2 lb fresh sliced zucchini/squash
  • 1 lb asparagus spears

Steps

    1. Preheat grill (or grill pan). Halve tomatoes. Cut onion into ½ inch slices. Season steak with 1 teaspoon salt and ½ teaspoon pepper. Place steaks on grill (or in grill pan); close lid (or cover loosely with foil). Grill 4–5 minutes on each side or until steak is 145°F (for medium-rare). Remove steaks from grill; let stand 5 minutes before slicing.
    2. Chop herbs and zest lemon (no white, 1 teaspoon) and squeeze for juice (2 tablespoons). Combine in a bowl with green onion, garlic, ½ cup oil and ½ teaspoon salt. Set aside.
    3. Combine zucchini, squash, tomatoes, asparagus, red onion, ¼ cup oil, and remaining ½ teaspoon salt. Place vegetables on grill; grill 2–3 minutes on each side or until tender and grill marks begin to show.
    4. Cut steak diagonally, against the grain, into thin ⅛-inch-thick slices. Arrange vegetables on a platter; top with sliced steak and drizzle with chimichurri sauce. Serve.

Amount per ⅙ recipe serving: Calories 460, Total Fat 36g, Sat Fat 7g, Trans Fat 0g, Chol 65mg, Sodium 440mg, Total Carb 14g, Fiber 4g, Sugars 7g, Protein 26g, Calc 8%, Vitamin A 60%, Vitamin C 70%, Iron 20%