Description
A delicious marinated flank steak accompanied by vibrant grilled vegetables, perfect for barbecues or family dinners.
Ingredients
Scale
- 1.5 to 2 pounds flank steak
- â…“ cup (80 ml) extra virgin olive oil
- ¼ cup (60 ml) low sodium soy sauce
- 3 cloves fresh garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika (optional)
- 2 medium red bell peppers, sliced into strips
- 2 medium zucchini, sliced lengthwise
- 1 large red onion, sliced into thick rings
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil (for brushing veggies)
- Salt and pepper to taste
- Fresh herbs like rosemary or thyme (optional)
Instructions
- Mix the Marinade: In a mixing bowl, whisk together the olive oil, soy sauce, minced garlic, Worcestershire sauce, honey, lemon juice, black pepper, and smoked paprika if using.
- Marinate the Flank Steak: Place the steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, coating it well. Seal the bag or cover the dish and refrigerate for at least 1 hour, up to 8 hours.
- Prep the Vegetables: Slice the red bell peppers, zucchini, and red onion. Trim the asparagus. Toss all the veggies lightly with olive oil, salt, pepper, and fresh herbs if desired.
- Preheat the Grill: Heat the grill to medium-high (around 400°F / 200°C), making sure it is clean and well-oiled.
- Grill the Vegetables: Place the veggies on the grill, turning occasionally for about 8-10 minutes until grill marks appear and they are crisp-tender. Grill the asparagus for 4-5 minutes, watching closely.
- Grill the Flank Steak: Remove the steak from the marinade and let the excess drip off. Grill for about 4-5 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C). Adjust the time for your preferred doneness.
- Rest the Steak: Transfer the steak to a plate or cutting board. Tent it with foil and let it rest for 10 minutes to retain its juices.
- Slice and Serve: Cut the steak thinly against the grain and arrange it alongside the grilled vegetables.
Notes
Marinate the steak for better flavor absorption and always cut against the grain for tenderness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg