Flank Steak with Parsley-Garlic Sauce
Grilled Ratatouille Vegetables
Ingredients
- 1 cup packed fresh parsley
- 2 Tbsp extra virgin olive oil
- 1 Tbsp water
- 2 tsp grated lemon rind
- 2 Tbsp lemon juice
- ¼ tsp salt
- ⅛ tsp cayenne pepper
- 4 cloves garlic, minced
- 1¾ lb flank steak, trimmed
- 2 Tbsp Montreal steak seasoning
Instructions
- Preheat grill or grill pan to medium-high heat. Pulse first 8 ingredients in a food processor or blender until finely chopped.
- Sprinkle steak with seasoning. Grill, covered with grill lid, 5 to 7 minutes per side or to desired doneness.
- Let stand 5 minutes before thinly slicing across the grain. Spoon sauce over steak before serving.
Side Dish Ingredients
- ¼ cup olive oil
- 2 Tbsp balsamic vinegar
- ½ tsp dried basil
- 2 bell peppers, halved (any color)
- 1 onion, cut into ¼-inch-thick rings
- 1 eggplant, cut into ¼-inch-thick slices
- 2 zucchini, cut into ½-inch-thick slices
- 4 Roma tomatoes, halved
Side Dish Instructions
- Preheat grill to medium-high heat. Combine oil, vinegar, basil, and desired amount of salt and pepper.
- Drizzle bell peppers, onion, eggplant, and zucchini with vinaigrette. Toss.
- Grill peppers, skin sides down, 5 minutes or until blistered. Grill onion, eggplant, and zucchini 3 to 5 minutes per side or until tender. Grill tomatoes 1 to 2 minutes per side.
- Coarsely chop vegetables.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
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