Recipe

Balsamic Marinated Flank Steak and Zucchini

By:

Recipe Information

Total Time:

Marinate overnight; 20 minutes active

Servings:

Flank steak is very lean and can be tough if not cooked properly. Marinating the meat helps tenderize it, and grilling it quickly keeps it juicy. A side of zucchini planks goes on the grill at the same time, so you’re done with two dishes at once.

Ingredients

1/2 cup extra-virgin olive oil
4 cloves garlic, pressed
1/2 cup balsamic vinegar
3 tablespoons honey
1 teaspoon salt
1 teaspoon black pepper
1 3/4 pounds flank steak
2 medium zucchini, sliced lengthwise in planks (1/3-inch thick)

Preparation

In a glass measuring cup, whisk the olive oil, garlic, balsamic vinegar, honey, salt and pepper. Pour half into a large zip-top bag and pour the rest in a jar or storage container. Place the steak in the zip-top bag, seal and turn to coat with the marinade. Refrigerate overnight.
Preheat the grill on high. Place zucchini in a bowl, drizzle with reserved marinade and toss to coat.
When the grill is hot, use tongs to take the steak out of the bag and place it on the grill. Let cook for 4 minutes, without turning, then flip and cook for another 4 minutes. Use an instant-read thermometer to check the center of the steak — 140 F for medium-rare, 150 F for medium-well.
While the steak cooks, place zucchini planks around it, turning with tongs every 2 minutes, until seared and marked. Transfer to a plate.
If desired, transfer zucchini planks to a cutting board and cut into smaller pieces.
Place the cooked steak on a cutting board and cover with a piece of foil or pot lid to keep warm. Let rest for 15 minutes.
Slice the steak across the grain and serve with the zucchini.