Grilled Flank Steak and Balsamic Vegetables

Grilled Flank Steak and Balsamic Vegetables
John Kernick
This meal couldn’t be any simpler—just cook the meat and veggies on the grill, then serve with an easy sauce of olive oil, balsamic vinegar, garlic, and parsley.

Get the recipe.
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1
pound
flank steak
kosher salt and pepper
1
medium eggplant, cut into 1/2-inch rounds
2
bell peppers (any color), quartered
6
tablespoons
extra-virgin olive oil
2
tablespoons
balsamic vinegar
1
clove garlic, chopped
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.
Sara Quessenberry
August 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 62 %
  • Fat 28 g
  • Sat Fat 5 g
  • Cholesterol 37 mg
  • Sodium 307 mg
  • Carbohydrate 11 g
  • Fiber 5 g
  • Sugar 6 g
  • Protein 26 g
What does this mean? See Nutrition 101.