grilled flank steak and balsamic vegetables

grilled flank steak and balsamic vegetables

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound flank steak

  • kosher salt and pepper

  • 1

    medium eggplant, cut into ½-inch rounds

  • 2

    bell peppers (any color), quartered

  • 6

    tablespoons extra-virgin olive oil

  • 2

    tablespoons balsamic vinegar

  • 1

    clove garlic, chopped

  • ½

    cup fresh flat-leaf parsley, chopped

Directions

Heat grill to medium-high heat. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill to the desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing. Meanwhile, brush both sides of the eggplant and peppers with 3 tablespoons of the oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 4 to 5 minutes per side. In a small bowl, combine the remaining oil, vinegar, garlic, and parsley. Divide the steak and vegetables among individual plates. Spoon the sauce over the vegetables or serve on the side


Nutrition

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