Grilled Flank Steak and Balsamic Vegetables
Serves: 4
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Flank steak is so flavorful and the balsamic vinegar sauce is adds a delightful touch.
Prep Time:
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Ingredients:
| 1 pound | beef flank steak |
| kosher salt and pepper | |
| 1 | medium eggplant, cut into 1/2-inch rounds |
| 2 | bell peppers (any color) , quartered |
| 6 tablespoons | extra-virgin olive oil |
| 2 tablespoons | balsamic vinegar |
| 1 clove | garlic, chopped |
| 1/2 cup | fresh flat-leaf parsley, chopped |
Directions:
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. 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.
Source: realsimple.com
