Shelly's Recipe

STEAK & VEGETABLE GRILL

Category: Kabobs/Kebobs/Skewers

4 wooden skewers (10 inch)
2 tbsp fresh rosemary leaves -- chop
2 tsp salt
3/4 tsp black pepper -- coarse ground
1 beef flank steak (1 1/2 lb.)
5 tbsp olive oil
3 medium tomatoes -- cut each in half
2 large onions (about 1 lb. ea) -- each cut into 3/4-inch slices
1 small eggplant (about 1 lb) -- cut into 1/2-inch -- thick slices
1 tbsp balsamic vinegar
Fresh rosemary sprigs for -- garnish

Soak wooden skewers in water 20 minutes. Meanwhile, in cup, mix chopped rosemary, salt, and pepper. Rub flank steak with 4 tsp. herb mixture; set aside. Mix remaining herb mixture in cup with olive oil. Reserve for brushing on vegetables.

Thread onion slices onto skewers. Place skewered onions on grill over medium heat; brush with some olive-oil mixture. Cook 25 to 30 minutes until tender and lightly browned, turning skewers occasionally. At same time, place tomato halves and eggplant slices on grill, brushing with remaining olive-oil mixture. Cook 12 to 15 minutes or until lightly browned, turning occasionally.

When tomatoes and eggplant are done, place on large platter; keep warm. Place steak on grill with onions and cook steak 15 to 20 minutes for medium-rare or until of desire doneness. Thinly slice steak; sprinkle with balsamic vinegar. Serve with grilled vegetables; garnish with rosemary sprigs.