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Flank Steak With Roasted Balsamic Veggies

Submitted by on May 4, 2017 – 8:46 amNo Comment

Grilled Flank Steak Recipe - North Texas Kids Magazine

Grilled Flank Steak and Roasted Balsamic Veggies

Here’s a great recipe for a savory low carb steak and vegetables entrees. Nothing beats the caramelized sweetness of roasted veggies, and the balsamic vinegar gives it a nice twist.

Ingredients for Flank Steak

1 lb flank steak
1 lime, juiced
salt and pepper

Ingredients for Roasted Veggies

2 sweet bell peppers, cleaned and cut each into 8 wedges
1 medium size eggplant, washed and cut in quarters lengthwise, then into rough shaped cubes
6 Tbsp olive oil, divided
2 Tbsp good balsamic vinegar
1 garlic clove, minced
1/2 cup fresh parsley, chopped
cooked rice (optional)

Directions

Flank Steak

1. Turn broiler on and set rack about 6 inches from heat source.

2. Put flank steak on working surface and drizzle lime juice over, then salt and pepper; turn and repeat on the other side. Place on broiler pan.

3. Put broiler pan under broiler and cook flank steak for about 4 minutes, then flip and cook for about 4 more minutes.  The steak should feel somewhat firm.  Remove to cutting board and let rest. Cover loosely with a piece of foil to keep it warm.

Roasted Veggies

1. Once your steak is done, turn broiler off and start the oven; heat to 450 degrees.

2.  On a shallow baking pan, spread out the bell peppers and eggplant. Pour 3 tablespoons of olive oil over and mix with your hands to coat veggies well.

3. When oven is preheated (which won’t take long since you used your broiler already) put veggies in and roast for 10 minutes. Then, using a big spatula, turn veggies to brown evenly, and continue cooking for 5 to 10 more minutes.

4. Meanwhile, in a separate large bowl, whisk together the remaining 3 tablespoons olive oil, balsamic vinegar, clove, and parsley, and set aside.

5. Remove veggies and immediately add to vinaigrette mixture, tossing to combine.

6. Uncover steak and slice into very thin slices.

7. Put a spoonful of roasted veggies on plate and arrange strips of steak alongside and on top.  Spoon more of the vinaigrette from the bowl over the top of the steak if desired.

8. This may be stretched by serving over rice, if your diet permits.

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