Grilled Flank Steak and Balsamic Vegetables

Name: Grilled Flank Steak and Balsamic Vegetables
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 2 bell peppers (any color), quartered; 1 medium eggplant, cut into 1/2-inch rounds; 454 grams flank steak; 118 milliliters fresh flat-leaf parsley, chopped; 1 clove garlic, chopped; 4 servings Kosher salt and pepper; 6 Tbsps extra-virgin olive oil

Grilled Flank Steak and Balsamic Vegetables is a gluten free, dairy free, and primal main course. This recipe serves 4. One portion of this dish contains roughly 26g of protein, 27g of fat, and a total of 399 calories. From preparation to the plate, this recipe takes about 25 minutes. It will be a hit at your The Fourth Of July event. If you have balsamic vinegar, kosher salt and pepper, flank steak, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Pepper

Steak

Salt

Equipment you will use

Grill

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.Tip: To serve this meal to a crowd, double the recipe and make it several hours in advance. Refrigerate, then serve at room temperature. You can use leftovers in sandwiches.

Ingredients you will need

Vegetable

Eggplant

Parsley

Peppers

Vinegar

Garlic

Pepper

Sauce

Steak

Salt

Cooking Oil

Equipment you will use

Cutting Board

Grill

Bowl

Equipment

Grill

Cutting Board

Bowl

Ingredients

Servings:

2Tbsps

balsamic vinegar 2

bell peppers (any color), quartered 1medium

eggplant, cut into 1/2-inch rounds 454grams

flank steak 118milliliters

fresh flat-leaf parsley, chopped 1clove

garlic, chopped 4servings

Kosher salt and pepper 6Tbsps

extra-virgin olive oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.