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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
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
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FLANK STEAK WITH GRILLED VEGETABLES AND MUSHROOMS
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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