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BBQ Flank Steak and Balsamic Vegetables

This fall recipe is ready in 25 minutes, just enough time to cook a side of basmati rice.

Serves 4

INGREDIENTS

  • 1pound 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

  1. Heat grill to medium-high heat.
  2. 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.
  3. 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.
  4. 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.