This is the main content.
Grilled Flank Steak and Summer Vegetables
Recipes
Grilled Flank Steak and Summer Vegetables
6 servings
30 minutes total

Ingredients

  • 6 plum tomatoes
  • 1 large red onion
  • 1 flank steak (about 1 ½ lb)
  • ½ teaspoon pepper
  • 2 teaspoons kosher salt, divided
  • 1 bunch fresh Italian parsley
  • 0.5 oz fresh mint
  • ¼ bunch fresh cilantro
  • 0.5 oz fresh oregano
  • 1 lemon, for zest/juice
  • 2 tablespoons sliced fresh green onions
  • 1 teaspoon minced garlic
  • ¾ cup extra-virgin olive oil, divided
  • 2 lb sliced fresh zucchini and yellow squash
  • 1 lb fresh asparagus spears

Steps

    1. Preheat grill (or grill pan) on medium-high. Halve tomatoes. Cut onion into ½-inch-thick slices. Season steak with pepper and 1 teaspoon salt (wash hands).
    2. Place steak on grill and close lid (or cover loosely with foil); grill 4–5 minutes on each side until steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    3. Chop parsley (1 cup); chop mint, cilantro, and oregano (¼ cup each). Zest lemon (1 teaspoon), then juice (2 tablespoons). Combine in medium bowl: parsley, mint, cilantro, oregano, zest, juice, green onions, garlic, ½ cup oil, and ½ teaspoon salt; set chimichurri sauce aside.
    4. Combine zucchini and yellow squash, tomatoes, asparagus, red onions, and remaining ¼ cup oil and ½ teaspoon salt. Place vegetables on grill; grill 2–3 minutes on each side until tender and grill-marked.
    5. Slice steak against the grain into ⅛-inch-thick slices. Arrange vegetables on serving platter; top with sliced steak and drizzle with chimichurri sauce. Serve.
    Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ⅙ recipe serving: Calories 460, Total Fat 36g, Sat Fat 7g, Trans Fat 0g, Chol 65mg, Sodium 440mg, Total Carb 14g, Fiber 4g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 26g, Vitamin D 0%, Calc 8%, Iron 15%, Potassium 20%