GRILLED FLANK STEAK WITH GRILLED VEGETABLES

SERVES 4 to 6

You will need four 12-inch metal skewers.

1 red onion, sliced into 1/2-inch-thick rounds

8 ounces cherry tomatoes

2 zucchini, sliced lengthwise into 3/4-inch-thick planks

1 pound eggplant, sliced lengthwise into 3/4-inch-thick planks

2 tbsp extra-virgin olive oil

Salt and pepper

1 1/2 pound flank steak, trimmed

1/2 cup Italian Salsa Verde(recipe follows)

  1. Thread onion rounds from side to side onto two 12-inch metal skewers. Thread cherry tomatoes onto two 12-inch metal skewers. Brush onion rounds, tomatoes, zucchini, and eggplant with oil and season with salt and pepper. Pat steak dry with pepper towels and season with salt and pepper.
  2. FOR A CHARCOAL GRILL: Open bottom grill vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  3. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
  4. Clean and oil cooking grate. Place steak, onion and tomato skewers, zucchini, and eggplant on grill. Cook (covered if using gas), flipping steakĀ  and turning vegetables as needed, until steak is well browned and registers 120 to 125 degrees (for medium rare)) and vegetables are slightly charred and tender, 7 to 12 minutes. Transfer steak and vegetables to carving board as they finish grilling and tent with aluminum foil. Let steak rest for 10 minutes.
  5. Meanwhile, slide tomatoes and onions off skewers using tongs. Cut onion rounds,zucchini, and eggplant into 2- to 3-inch pieces. Arrange vegetables on serving platter and season with salt and pepper to taste. Slice steak thin against grain on bias and arrange on platter with vegetables. Drizzle steak with 1/4 cup salsa verde. Serve , passing remaining salsa verde separately.

ITALIAN SALSA VERDE

MAKES 1 CUP

This salsa is a great addition to any grilled fish

3 cups fresh parsley leaves

1 cup fresh mint leaves

1/2 cup extra-virgin olive oil

3 tbsp white wine vinegar

2 tbsp capers,rinsed

3 anchovy fillets, rinsed

1 garlic clove

1/8 tsp salt

Pulse all ingredients in food processor until mixture is finely chopped (mixture should nott be smooth), about 10 pulses, scraping down sides of bowl as needed. Transfer mixture to bowl and serve. (Sauce can be refrigerated for up to 2 days; let come to room temperature before serving

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