FLANK STEAK AND VEGETABLE SALAD
A complete meal done on the grill.
Prep Time: 10 minutes
Refrigerate: 2 hours to overnight
Cook Time: 10 minutes
Servings: Serves 4
~ 1 lb. flank steak
~ zest of one lemon
~ 2 Tbsp. fresh lemon juice
~ 1/2 cup olive oil
~ 1/2 tsp. kosher salt, divided
~ 1/2 tsp. coarse ground black pepper, divided
~ 2 cloves garlic, minced
~ 2 Tbsp. chopped fresh rosemary
~ 2 small zucchini, halved lengthwise
~ 2 small yellow squash, halved lengthwise
~ 2 Italian plum tomatoes, halved lengthwise
~ 1 purple onion, quartered
~ 2 Tbsp. red wine vinegar
~ 1 Tbsp. commercial pesto
~ 1 bunch baby spinach
~ oregano sprigs (optional)
Combine lemon zest, lemon juice, olive oil, 1/4 tsp. salt and 1/4 tsp. pepper. Add garlic and rosemary.
Place steak and marinade mixture in resealable plastic bag. Close securely, turn to coat, and refrigerate 2 hours to overnight, turning occasionally.
Meanwhile, combine 1/4 tsp. salt, 1/4 tsp. pepper, red wine vinegar, zucchini, squash, Italian plum tomatoes, and onion quarters in resealable plastic bag. Seal and shake to coat.
Place marinated flank steak on grill rack. Cook approximately 4 minutes per side, or to desired degree of doneness.
Meanwhile, also place zucchini and squash on grill rack cooking 3 minutes per side or until tender.
Likewise, place tomato halves and onion quarters on grill rack, cooking 2 minutes or until tender.
Slice grilled vegetables into individual serving pieces, place into medium bowl. Add pesto and toss gently.
Thinly slice flank steaks.
To serve, plate vegetables on serving platter, or individual plates, top with steak slices and garnish with oregano sprigs, if desired.
Serve with baby spinach leaves.
Recipe courtesy of Texas Beef Council