Grilled Flank Steak and Balsamic Vegetables

0709flank-steak
Photo by John Kernick
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  • Serves 4
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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

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.

Ingredients

  1. Check 1 pound 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 6 tablespoons extra-virgin olive oil
  6. Check 2 tablespoons balsamic vinegar
  7. Check 1 clove garlic, chopped
  8. Check 1/2 cup 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.