Grilled Flank Steak and Balsamic Vegetables
Serves 4|
Hands-On Time:
25m
|
Total Time:
25m
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
- 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.
Nutritional Information
- Per Serving
- Calories 404Calories From Fat 62%
- Fat 28g
- Sat Fat 5g
- Cholesterol 37mg
- Sodium 307mg
- Carbohydrate 11g
- Fiber 5g
- Sugar 6g
- Protein 26g
What does this mean? See Nutrition 101.
Quick Tip
To serve this meal to a crowd, double the recipe and make it several hours in advance. Refrigerate, then serve at room temperature.
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