Shelly's Recipe

FLANK STEAK WITH GRILLED VEGETABLES AND MUSHROOMS

Category: Beef Steaks

1 tbsp Dijon mustard
3 tbsp red wine vinegar
1 garlic clove, minced
1 tbsp brown sugar, ketchup, Worcestershire sauce and dried tarragon
2 tsp salt
4 tsp black pepper
2 cup and 3 tbsp olive oil, divided
1 (2 lb) flank steak, trimmed
1 summer squash, sliced thin
1 zucchini, sliced thin
1 red onion, sliced thick (do not separate rings)

Whisk mustard, vinegar, garlic, brown sugar, ketchup, Worcestershire, tarragon, salt and pepper. Gradually whisk in 2 cups olive oil. Marinate steak in 4 tbsp of mixture a for 1 hour at room temperature or overnight in refrigerator; turn occasionally.

Preheat grill. Brush squash, zucchini, onion, and portabella with remaining 3 tbsp oil. Grill mushroom caps until golden brown and vegetables until crisp-tender. Remove vegetables. Using fork, separate onion rings and combine with squashes. Cut portabella caps into slices and add to vegetables. Toss with 2 tbsp vinaigrette and parsley or cilantro.

Grill steak to personal preference. Remove from heat and drizzle with remaining vinaigrette. Serve with vegetables. Serves 4