Grilled Flank Steak With Summer Vegetables

Grilled Flank Steak With Summer Vegetables

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Date December 28, 2015
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CrownBBQ Packed with beef and vegetable flavor
Posted In Steak Recipes


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
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.


1 md lemon
1 md garlic clove
6 T olive oil
1 lb flank steak
1/4 c basil leaves,stemmed (loosely packed)
4 md tomatoes (about 1 pound)
1 salt (to taste)
1 freshly-ground black pepper (to taste)
4 md zucchini (about 1 pound)
4 sl italian bread (3/4-inch-thick)

  • PREP n/a
  • COOK n/a
  • READY IN 1 h
  • DIFFICULTY Intermediate
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