Grilled Flank Steak & Vegetable Salad
ingredients
1 medium flank steak (approximately 1 pound)
2 large yellow squash (cut in half and cut on bias)
2 large zucchini (cut in half and cut on bias)
1 pound fresh spinach, cleaned
1 pint cherry tomatoes (cut in half)
1 pint baby Bella mushrooms (cut in quarters)
Marinade:
1 cup balsamic vinegar
2/3 cup olive oil
1/3 cup brown sugar
3-5 cloves minced garlic
2 tablespoons fresh thyme
1 tablespoon fresh oregano
3 tablespoons fresh rosemary (finely diced)
salt and cracked pepper to taste
2 large yellow squash (cut in half and cut on bias)
2 large zucchini (cut in half and cut on bias)
1 pound fresh spinach, cleaned
1 pint cherry tomatoes (cut in half)
1 pint baby Bella mushrooms (cut in quarters)
Marinade:
1 cup balsamic vinegar
2/3 cup olive oil
1/3 cup brown sugar
3-5 cloves minced garlic
2 tablespoons fresh thyme
1 tablespoon fresh oregano
3 tablespoons fresh rosemary (finely diced)
salt and cracked pepper to taste
directions
This recipe was provided by Chef Alyn Abrams of Foxfire Gallery & Kitchen Shops.
Mix all ingredients for the marinade an hour or so in advance if possible. Reserve half of the marinade for the meat and use the other half for marinating the squash and zucchini and dressing the salad. Marinate the meat for a minimum of 1 hour and a max of 24 hours. If 1 hour only, use a Jaccard meat tenderizer to tenderize the flank steak.
The vegetables only need an hour or so in the marinade. Take this time to prepare the spinach, tomatoes, and mushrooms for the salad.
Grill the steak to a medium rare and discard the marinade used on the steak.
While the steak is resting, grill the squash and zucchini, making sure not to overcook them.
Slice the steak thin, and arrange the squash in a pile in the center of the plate with the slices of steak covering and draping outward, with the salad on the outskirts of the plate. Drizzle with marinade/dressing from the vegetables only.
Mix all ingredients for the marinade an hour or so in advance if possible. Reserve half of the marinade for the meat and use the other half for marinating the squash and zucchini and dressing the salad. Marinate the meat for a minimum of 1 hour and a max of 24 hours. If 1 hour only, use a Jaccard meat tenderizer to tenderize the flank steak.
The vegetables only need an hour or so in the marinade. Take this time to prepare the spinach, tomatoes, and mushrooms for the salad.
Grill the steak to a medium rare and discard the marinade used on the steak.
While the steak is resting, grill the squash and zucchini, making sure not to overcook them.
Slice the steak thin, and arrange the squash in a pile in the center of the plate with the slices of steak covering and draping outward, with the salad on the outskirts of the plate. Drizzle with marinade/dressing from the vegetables only.