Grilled Flank Steak and Balsamic Vegetables

0709flank-steak
Photo by John Kernick
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 404 calories
    • Calories 62 calories from fat
    • Fat 28 g
    • Sat Fat 5 g
    • Cholesterol 37 mg
    • Sodium 307 mg
    • Protein 26 g
    • Carbohydrate 11 g
    • Sugar 6 g
    • Fiber 5 g
  • August 2007

Ingredients

  1. Check 1pound flank steak
  2. Check kosher salt and pepper
  3. Check 1 medium eggplant, cut into 1/2-inch rounds
  4. Check 2 bell peppers (any color), quartered
  5. Check 6tablespoons extra-virgin olive oil
  6. Check 2tablespoons balsamic vinegar
  7. Check 1 clove garlic, chopped
  8. Check 1/2cup fresh flat-leaf parsley, chopped

Directions

  1. Heat grill to medium-high heat.
  2. 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.
  3. 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.
  4. 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.