ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Flank Steak and Balsamic Vegetables

Photo: John Kernick
Prep time 25 mins
Yield Makes 4 servings

Ingredients

  • 1 pound flank steak
  • Kosher salt and pepper
  • 1 medium eggplant, cut into 1/2-inch rounds
  • 2 bell peppers (any color), quartered
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, chopped
  • 1/2 cup fresh flat-leaf parsley, chopped

Nutrition Information

  • calories 404
  • caloriesfromfat 62 %
  • fat 28 g
  • satfat 5 g
  • cholesterol 37 mg
  • sodium 307 mg
  • carbohydrate 11 g
  • fiber 5 g
  • sugars 6 g
  • protein 26 g

How to Make It

  1. Heat grill to medium-high heat. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill to the desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing.

    Meanwhile, brush both sides of the eggplant and peppers with 3 tablespoons of the oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 4 to 5 minutes per side.

    In a small bowl, combine the remaining oil, vinegar, garlic, and parsley. Divide the steak and vegetables among individual plates. Spoon the sauce over the vegetables or serve on the side.

    Tip: To serve this meal to a crowd, double the recipe and make it several hours in advance. Refrigerate, then serve at room temperature. You can use leftovers in sandwiches.