Grilled Flank Steak with Herb Butter
Foil Wrapped Grilled Summer Vegetables
Ingredients
- 3 Tbsp butter
- 1 Tbsp chopped fresh chives
- 1 Tbsp chopped fresh parsley
- 2 tsp chopped fresh thyme
- 1 clove garlic, crushed
- ¼ cup Worcestershire sauce
- 2 Tbsp olive oil
- 2 tsp Dijon mustard
- 1½ tsp brown sugar
- ½ tsp salt
- ½ tsp pepper
- 1½ lb flank steak
Instructions
- Stir together butter, chives, parsley, thyme, and garlic; cover and chill.
- Combine Worcestershire, oil, mustard, and brown sugar in a large zip-top plastic bag. Add steak; seal, turning to coat. Chill at least 15 minutes.
- Meanwhile, preheat grill to medium-high heat. Remove steak from marinade; discard marinade. Sprinkle steak with salt and pepper.
- Grill steak, covered, 5 to 7 minutes per side or to desired doneness. Let stand 5 minutes before slicing across the grain. Serve with herb butter.
Side Dish Ingredients
- 2 yellow squash, cut into 1½-inch pieces
- 2 bell peppers (any color), cut into 1½-inch pieces
- 1 lb asparagus, trimmed and cut into 1½ -inch pieces
- 1 lemon, sliced
- ½ red onion, sliced
- 3 Tbsp olive oil
- ¼ cup freshly grated Parmesan cheese
- 1½ tsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat grill to medium-high heat. Toss together squash, bell peppers, asparagus, lemon, onion, and oil on a 20- x 20-inch sheet of heavy-duty aluminum foil.
- Sprinkle with cheese, seasoning, salt, and black pepper; wrap tightly.
- Grill, covered, 15 to 20 minutes or until tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
252
|
110
|
362
|
| Fat (g) | 16 | 8 | 24 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 26 | 3 | 29 |
| Carb (g) | 1 | 8 | 9 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 372 | 258 | 630 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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