Grilled Flank Steak & Vegetable Trio

Name: Grilled Flank Steak & Vegetable Trio
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters KRAFT Balsamic Vinaigrette Dressing; 59 milliliters HEINZ Balsamic Vinegar; 907 grams beef flank steak; 35 grams pkt. A.1. Tomato & Chili Pepper Marinade Mix; 2 green peppers; 2 Tbsps olive oil; 4 plum tomatoes; 1 sweet onion, cut into 1/2-inch slices; 2 Tbsps water

Grilled Flank Steak & Vegetable Trio might be just the main course you are searching for. This recipe makes 8 servings with 346 calories, 24g of protein, and 24g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. Head to the store and pick up peppers, plum tomatoes, water, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Whisk first 4 ingredients until blended.

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Whisk

Pour over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 1 hour to marinate, turning occasionally.

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Steak

Heat grill to medium-high heat.

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Grill

Remove steak from marinade; discard marinade. Grill steak 4 min. on each side or until medium doneness (160F).

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Marinade

Steak

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Grill

Remove from grill; let stand 10 min. or until tender. Meanwhile, grill vegetables 15 min., turning and brushing occasionally with dressing.

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Vegetable

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Grill

Remove vegetables from grill. Chop tomatoes and onion slices; place in small bowl.

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Vegetable

Tomato

Onion

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Grill

Bowl

Cut peppers into strips.

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Peppers

Add to tomato mixture; mix lightly.

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Tomato

Cut steak across the grain into thin strips.

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Grains

Steak

Serve with the vegetable mixture.

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Vegetable

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Whisk

Grill

Bowl

Ingredients

Servings:

59milliliters

KRAFT Balsamic Vinaigrette Dressing 59milliliters

HEINZ Balsamic Vinegar 907grams

beef flank steak 35grams

pkt. A.1. Tomato & Chili Pepper Marinade Mix 2

green peppers 2Tbsps

olive oil 4

plum tomatoes 1

sweet onion, cut into 1/2-inch slices 2Tbsps

water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. 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. One wine you could try is Director's Merlot. It has 5 out of 5 stars and a bottle costs about 21 dollars.