Red Wine-Marinated Steaks with Grilled Vegetables 

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Red Wine-Marinated Steaks with Grilled Vegetables Recipe

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 

Throw an extra flank steak on the grill for a Cali-inspired salad and a Texas-style hash


Serves 4 (serving size: about 3 oz. steak, 1 cup vegetables, and 2 tbsp. pesto)


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2 cups dry red wine (such as Merlot)
1 tablespoon whole black peppercorns
1 tablespoon fennel seeds
1 bay leaf
2 (1-lb.) flank steaks, trimmed and divided
1 cup cherry tomatoes, halved
4 tablespoons extra-virgin olive oil, divided
1 tablespoon balsamic vinegar
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons black pepper, divided
1/2 teaspoon chipotle chile powder
1/4 teaspoon onion powder
Cooking spray
2 medium zucchini, cut diagonally into 1/2-in.-thick slices
2 yellow squash, cut diagonally into 1/2-in.-thick slices
1 cup loosely packed fresh basil leaves
2 tablespoons toasted pine nuts
2 tablespoons fresh lemon juice
1 tablespoon water
3 garlic cloves, coarsely chopped
1/4 cup whole-wheat panko (Japanese breadcrumbs), toasted


Total: 4 Hours, 30 Minutes
Active: 30 Minutes

1. Bring wine, peppercorns, fennel seeds, and bay leaf to a boil in a saucepan; cook 10 minutes or until reduced by half. Place in a bowl; cool. Add 1 steak, turning to coat. Cover and chill 3 1/2 hours. Let stand at room temperature 30 minutes before grilling.

2. Combine tomatoes, 1 tablespoon oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; let stand 30 minutes.

3. Preheat grill to high.

4. Remove steak from marinade; discard marinade. Sprinkle marinated steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cut remaining unmarinated steak in half. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, chile powder, and onion powder; rub over half of unmarinated steak (for Texas Barbecue Hash). Sprinkle remaining half of unmarinated steak with 1/4 teaspoon salt and 1/4 teaspoon pepper (for California Steak Salad). Coat grill grates with cooking spray. Add steaks to grill; grill 10 to 12 minutes, turning occasionally. Let marinated steak stand 10 minutes; cut across the grain into thin slices. Reserve remaining steak for California Steak Salad and Texas Barbecue Hash.

5. Coat squashes with cooking spray; sprinkle with 1/4 teaspoon pepper. Grill 3 to 4 minutes on each side.

6. Place remaining 3 tablespoons oil, 1/4 teaspoon salt, basil, and next 4 ingredients (through garlic) in a blender; blend until smooth. Divide squash and steak among 4 plates; top with tomato mixture, pesto, and panko.

Created date

June 2016

Nutritional Information

Calories 395
Fat 24 g
Satfat 4.7 g
Monofat 13.8 g
Polyfat 3.2 g
Protein 29 g
Carbohydrate 15 g
Fiber 3 g
Cholesterol 70 mg
Iron 4 mg
Sodium 562 mg
Calcium 90 mg
Sugars 7 g
Est. Added Sugars 0 g