Grilled Flank Steak With Summer Vegetables
Description
A light and healthy dish with marinated flank steak grilled alongside seasonal summer vegetables—vibrant, colorful, and satisfying.
Ingredients
- 1 md lemon
- 1 md garlic clove 6 t olive oil
- 1 lb flank steak
- 1/4 c basil leaves,stemmed
- -(loosely pack,ed)
- 4 md tomatoes (about 1 pound)
- 1 salt (to taste)
- 1 freshly-ground black pepper
- -(to tas,te)
- 4 md zucchini (about 1 pound) 4 sl italian bread (3/4-inch
- -thick)
Directions
- PREPARATION: Squeze 2 1/2 tablespoons lemon juice into a large, shallow dish. Peel and mince the garlic, and add it to the lemon juice with 5 tablespoons of the olive oil. Add the flank steak to
- the dish, turn once in the marinade, and set aside for 15 minutes. Mince the basil. Thinly slice the tomatoes and put them in a flat dish with the remaining olive oil. Sprinkle the tomatoes with the basil and salt and pepper; set aside. Trim and cut the zucchini lengthwise into 1/4-inch thick slices.
- COOKING AND SERVING: Heat the grill. Season the meat with salt and
- pepper and place on the grill. Brush the zucchini and the bread with the remaining meat marinade and place on grill. Grill the meat, zucchini and bread for 3 minutes. Turn, and grill for 3 minutes more, until the meat is medium-rare, zucchini is crisp-tender, and bread is toasted. Slice the meat thinly across the grain. Arrange the meat, zucchini, bread, and tomato slices on individual serving
- plates. Spoon any meat juices (from the carving board) over the meat and bread. Serve immediately.
- Makes 4 servings.
