Flank steak is very lean and can be tough if not cooked properly. Marinating the meat helps tenderize it, and grilling it quickly keeps it juicy. A side of zucchini planks goes on the grill at the same time, so you’re done with two dishes at once.
Balsamic Marinated Flank Steak and Zucchini
By:
Co+opRecipe Information
Total Time:
Marinate overnight; 20 minutes activeServings:
6Ingredients
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic, pressed
- 1/2 cup balsamic vinegar
- 3 tablespoons honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 3/4 pounds flank steak
- 2 medium zucchini, sliced lengthwise in planks (1/3-inch thick)
Preparation
- In a glass measuring cup, whisk the olive oil, garlic, balsamic vinegar, honey, salt and pepper. Pour half into a large zip-top bag and pour the rest in a jar or storage container. Place the steak in the zip-top bag, seal and turn to coat with the marinade. Refrigerate overnight.
- Preheat the grill on high. Place zucchini in a bowl, drizzle with reserved marinade and toss to coat.
- When the grill is hot, use tongs to take the steak out of the bag and place it on the grill. Let cook for 4 minutes, without turning, then flip and cook for another 4 minutes. Use an instant-read thermometer to check the center of the steak — 140 F for medium-rare, 150 F for medium-well.
- While the steak cooks, place zucchini planks around it, turning with tongs every 2 minutes, until seared and marked. Transfer to a plate.
- If desired, transfer zucchini planks to a cutting board and cut into smaller pieces.
- Place the cooked steak on a cutting board and cover with a piece of foil or pot lid to keep warm. Let rest for 15 minutes.
- Slice the steak across the grain and serve with the zucchini.
Serving Suggestion
Serve with roasted potatoes, corn on the cob or a green salad.
Nutritional Information
390 calories, 24 g. fat, 80 mg. cholesterol, 470 mg. sodium, 13 g. carbohydrate, 1 g. fiber, 30 g. protein
