Grilled Steak and Vegetables
Loaded with protein, fiber and flavor, this is just about the perfect meal for dining with friends al fresco on a warm evening. The marinade also works great on veggies or chicken thighs before they hit the grill. This recipe makes 4-6 servings. Thanks to Chef Samantha Ferraro for developing this fabulous recipe for us!
PREP TIME
1 hour / 0 mins
COOK TIME
15 minutes
Grilled Steak and Vegetables
Ingredients
For the steak/marinade:
1 2-pound flank steak
1/4 cup Olive oil + more for finishing
2 tablespoons red wine vinegar
1-2 sprigs Fresh oregano, leaves roughly chopped
2 garlic cloves, grated or minced
1/2 teaspoon cumin
1/2 tsp paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Chopped parsley leaves, for garnish
Flaky sea salt, for garnish

For the vegetables:
4-5 Peri & Sons yellow onions, sliced into 1/2 inch - 3/4 inch-thick slices
2 medium zucchinis, sliced into 1/2 inch thick slices
8-10 mini bell peppers
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, grated or minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Directions
Pat the flank steak dry with paper towels on both sides and place it in a resealable plastic bag.

Add the olive oil, red wine vinegar, fresh oregano, grated garlic, cumin, paprika, kosher salt, and black pepper to the bag. Seal the bag, massage the marinade mixture all over the steak, and let it marinate for at least 30 minutes or up to overnight.

While the steak is marinating, preheat an outdoor grill or indoor grill pan to medium-high heat.

In a bowl, toss the vegetables with olive oil, balsamic vinegar, grated garlic, kosher salt, and black pepper until evenly coated.

Once the grill is hot, grill the flank steak for 4-5 minutes per side until charred on the outside and medium-rare in the center. Once done, let the steak rest for at least 5 minutes before slicing.

Grill the vegetables for 2-3 minutes per side until charred on the outside.

After the steak has rested, slice it against the grain into thin slices and arrange it on a wide platter along with the grilled vegetables.

Drizzle a bit of olive oil over the top and garnish with flaky sea salt and chopped parsley leaves
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