"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Grilled Flank Steak and Balsamic Vegetables Recipe

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This recipe for Grilled Flank Steak and Balsamic Vegetables, by , is from Katie's Cookbook, May 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
mary amundson
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound flank steak
Kosher salt
Pepper
1 medium eggplant, cut into 1/2 " rounds
2 bell peppers (any color), quartered
6 T. extra-virgin olive oil
2 T. balsamic vinegar
1 clove garlic, chopped
1/2 cup fresh flat-leaf parsley, chopped

Directions:
Directions:
Heat grill to medium-high heat. Season the steak with 1/2 tsp. salt and 1/2 tsp. pepper. Grill to the desired doyennes, 4-5 minutes per side for medium rare.
Transfer to a cutting board and let rest 5 minutes before slicing.
Meanwhile, brush both sides of the eggplant and peppers with 3 T. of the oil. Season with 1/2 salt and 1/4 tsp. pepper. Grill until tender, about 4-5 minutes per side. 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Leftovers are good for sandwiches the next day!

 

 

 

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