Balsamic-Herb Grilled Flank Steak
Grilled Portobellos, Eggplant, and Zucchini
Ingredients
- ¼ cup balsamic vinegar
- ¼ cup avocado oil (or use olive oil)
- 2 Tbsp fresh lemon juice
- 1½ Tbsp whole-grain mustard
- 2 Tbsp chopped fresh thyme
- 2 Tbsp jarred minced garlic
- 2 lb flank steak
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat grill to medium-high heat. Combine vinegar, oil, lemon juice, mustard, thyme, and garlic; divide between 2 bowls. Sprinkle steak with salt and pepper.
- Brush steak with one portion of vinegar mixture. Grill steak on a greased grill rack, covered, 5 to 6 minutes per side or to desired doneness, basting with vinegar mixture.
- Let stand 10 minutes before slicing across the grain. Serve steak with remaining portion of vinegar mixture.
Side Dish Ingredients
- 1 large eggplant, cut into ½-inch-thick rounds
- 3 portobello mushroom caps, gills and stems removed
- 2 zucchini, cut into ½-inch-thick planks
- ¼ cup avocado oil (or use olive oil)
- 2 Tbsp red wine vinegar
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat grill to medium heat. Toss together all ingredients except salt and pepper.
- Grill, covered, 6 to 8 minutes or until tender, turning occasionally. Cut vegetables into chunks. Season with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
317
|
129
|
446
|
| Fat (g) | 18 | 10 | 28 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 33 | 3 | 36 |
| Carb (g) | 5 | 10 | 15 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 310 | 207 | 517 |
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