Steak and vegetables on the grill are a win-win situation. Combine this dish with others to create a meal that's ideal for the long weekend ahead. Choose grassfed beef for a more sustainable meal.
4 (10-inch) wooden skewers
2 tablespoons chopped fresh rosemary leaves
2 teaspoons salt
3/4 teaspoon coarsely ground black pepper
1 beef flank steak (about 1 1/2 pounds)
5 tablespoons olive oil
2 jumbo onions (about 1 pound each), each cut into 3/4-inch-thick slices
3 medium tomatoes, each cut in half
1 small eggplant (about 1 pound), cut crosswise into 1/2-inch-thick slices
1 tablespoon balsamic vinegar
Fresh rosemary sprigs for garnish
1. Soak wooden skewers in water 20 minutes. Meanwhile, in cup, mix chopped rosemary, salt, and pepper. Rub flank steak with 4 teaspoons herb mixture; set aside. Mix remaining herb mixture in cup with olive oil. Reserve for brushing on vegetables.
2. Thread onion slices onto skewers. Place skewered onions on grill over medium heat; brush with some olive-oil mixture. Cook 25 to 30 minutes until tender and lightly browned, turning skewers occasionally. At same time, place tomato halves and eggplant slices on grill, brushing with remaining olive-oil mixture. Cook 12 to 15 minutes or until lightly browned, turning occasionally.
3. When tomatoes and eggplant are done, place on large platter; keep warm. Place steak on grill with onions and cook steak 15 to 20 minutes for medium-rare or until of desired doneness.
4. Thinly slice steak; sprinkle with balsamic vinegar. Serve with grilled vegetables; garnish with rosemary sprigs if you like.
(based on individual servings)
Total Fat: 21 g
Saturated Fat: 5 g
Cholesterol: 47 mg
Sodium: 780 mg
Carbohydrates: 21 g
Fiber: 0 g
Protein: 30 g
Make it a meal! Try these recipes to round out your plate this weekend:
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