Tag: Steak

Grilled Flank Steak and Vegetables

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Grilled Flank Steak and Vegetables

Course: Main Course
Servings: 4
Calories: 372kcal


  • 1 lb flank steak
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 medium eggplant
  • 2 medium bell peppers
  • 6 tbsp Bertolli extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 garlic cloves
  • 1/3 cup  fresh flat-leaf parsley


  • Heat grill to medium-high heat.
  • Season the steak with 1/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
  • Grill to the desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes before slicing.
  • While steak is cooking, sliced eggplant into four 1/2" thick rounds and quarter and seed bell peppers. Brush both sides of the eggplant and peppers with 3 tablespoons of the oil. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper.
  • Grill until tender, 4 to 5 minutes per side.
  • Mince garlic cloves and chop parsley. In a small bowl, combine the remaining oil, vinegar, garlic and parsley to make a vinaigrette sauce.
  • Divide the steak and vegetables onto 4 dinner plates. Spoon sauce over the vegetables or serve on the side.


Calories: 372kcal | Carbohydrates: 5g | Protein: 25g | Fat: 28g | Cholesterol: 43mg | Sodium: 319mg | Potassium: 532mg | Fiber: 3g | Calcium: 37mg | Phosphorus: 202mg