Balsamic-Herb Grilled Steak
Grilled Portobello, Eggplant, and Zucchini
Ingredients
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 1½ tsp country Dijon mustard
- 1 Tbsp chopped fresh thyme
- 2 cloves garlic, minced
- ¾ lb flank steak
Instructions
- Preheat grill to medium-high heat. Combine vinegar, oil, lemon juice, mustard, thyme, and garlic; divide between 2 bowls. Sprinkle steak lightly with salt and pepper. Brush steak with one portion of vinegar mixture.
- Grill, 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 vinegar mixture.
Side Dish Ingredients
- 1 small eggplant, cut into ½-inch-thick rounds
- 1 portobello mushroom cap, gills and stem removed
- 1 zucchini, cut into ½-inch-thick planks
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
Side Dish Instructions
- Preheat grill to medium heat. Toss together all ingredients.
- Grill, covered, 6 to 8 minutes or until tender, turning occasionally. Cut vegetables into chunks. Season with salt and pepper to taste.
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