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Publix Aprons

Grilled Flank Steak and Summer Vegetables

Grilled Flank Steak and Summer Vegetables
Total Time:
30 minutes


6 plum tomatoes
1 large red onion
1 flank steak (about 1 1/2 lb)
2 teaspoons kosher salt, divided
1/2 teaspoon pepper
1 cup fresh Italian parsley, coarsely chopped
1/4 cup fresh mint, coarsely chopped
1/4 cup fresh cilantro, coarsely chopped
1/4 cup fresh oregano, coarsely chopped
1 lemon, zest and juice
2 tablespoons presliced green onions
1 teaspoon minced garlic
3/4 cup extra-virgin olive oil, divided
2 lb fresh sliced zucchini/squash
1 lb asparagus spears


  1. Preheat grill (or grill pan). Halve tomatoes. Cut onion into 1/2 inch slices. Season steak with 1 teaspoon salt and 1/2 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, 1/2 cup oil and 1/2 teaspoon salt. Set aside.
  3. Combine zucchini, squash, tomatoes, asparagus, red onion, 1/4 cup oil, and remaining 1/2 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 1/8-inch-thick slices. Arrange vegetables on a platter; top with sliced steak and drizzle with chimichurri sauce. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 460kcal; FAT 36.00g; SAT FAT 7.00g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 440mg; CARB 14g; FIBER 4.00g; SUGARS 7g; PROTEIN 26g; CALC 8%; VIT A 60%; VIT C 70%; IRON 20%

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