Flank Steak with Parsley-Garlic Sauce
Grilled Portobellos and Eggplant
Ingredients
- ½ cup packed fresh parsley
- 1 Tbsp extra virgin olive oil
- ½ Tbsp water
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- ¼ tsp salt, divided
- ⅛ tsp cayenne pepper
- 2 cloves garlic, minced
- ¾ lb flank steak, trimmed
- ¼ tsp pepper
Instructions
- Preheat grill or grill pan to medium-high heat. Pulse parsley, oil, water, lemon zest, lemon juice, ⅛ tsp salt, cayenne pepper, and garlic in a food processor or blender until finely chopped.
- Sprinkle steak with ⅛ tsp each salt and pepper. Grill, covered, 5 to 7 minutes per side or to desired doneness. Let stand 5 minutes before thinly slicing across the grain. Spoon sauce over steak.
Side Dish Ingredients
- 1 small eggplant, sliced
- 1 portobello mushroom cap
- 2 Tbsp avocado oil
- 1 Tbsp red wine vinegar
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat grill to medium heat. Toss eggplant and mushroom with oil, vinegar, salt, and pepper.
- Grill, covered, 6 to 8 minutes or until tender, turning occasionally. Coarsely chop vegetables.
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