Grilled Flank Steak and Balsamic Vegetables

Grilled Flank Steak and Balsamic Vegetables Recipe
Photo: John Kernick

Recipe from

Real Simple

Recipe Time

Prep: 25 Minutes

Nutritional 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


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


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.

Sara Quessenberry,

Real Simple

September 2007
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