Flank Steak with Grilled Vegetable Salad
Flank Steak with Grilled Vegetable Salad
Ingredients
- 1/2 cup (125 ml) olive oil
- 5 cloves garlic, peeled and halved
- 1/4 cup (60 ml) balsamic vinegar
- 4 thick beef flank steaks
- 12 asparagus spears, trimmed
- 2 bell peppers, different colours, cored and cut into 6 pieces each
- 2 zucchini, cut diagonally into 1-inch (2.5-cm) slices
- 1 small fennel bulb, stalks removed, cut into 1/2-inch (1-cm) slices
- 1 medium eggplant, cut into 8 pieces
- 1/4 lb (115 g) prosciutto slices, chopped
- Fresh basil leaves
- Salt and pepper
Instructions
- In a small saucepan over medium-low heat, gently bring the oil and garlic to a boil. Reduce the heat to the lowest setting and simmer very gently until tender, about 15 minutes. Set aside.
- Preheat the grill, setting the burners to medium.
- In a glass baking dish, combine 30 ml (2 tablespoons) balsamic vinegar and 30 ml (2 tablespoons) garlic oil. Add the steak and coat well. Set aside.
- Place the vegetables on a baking sheet and coat with 60 ml (1/4 cup) garlic oil. Season with salt and pepper.
- Grill the vegetables until tender, about 4 to 5 minutes, depending on their size. Transfer the vegetables to a large bowl. Add the remaining oil, vinegar, garlic and prosciutto. Toss. Adjust the seasoning. Set aside.
- Set the grill to high.
- Grill the steaks for 2 to 4 minutes per side or to desired doneness. Flank steak is best eaten rare.
- Serve the steak with the warm grilled vegetable salad. Garnish with basil leaves.
Flank Steak with Grilled Vegetable Salad