'Grilled Steak with Summer Vegetables'
Source: Adapted from Paleo Diet Lifestyle
1.5 lb beef flank steak
2 large zucchini, cut lengthwise
4 big carrots cut lengthwise
1/2 cup red onions, chopped;
Fresh Herbs Vinaigrette:
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1 clove garlic, chopped
1 teaspoon Dijon mustard
Juice from half a lemon
6 tablespoons extra virgin olive oil
salt and pepper to taste
1. In a food processor, combine all the ingredients for the vinaigrette EXCEPT for the olive oil. Blend for one minute, then slowly pour in the olive oil. Transfer to a bowl and reserve.
2. Heat the grill to a medium-high heat. Grill the flank steak about 8 minutes for medium rare, or more if you like it well done. Once cooked, remove from the grill and set aside to rest.
3. In a bowl, combine the zucchini, carrots, red onions and 1 tablespoon of the vinaigrette and combine well. Place the vegetables on the grill and cook for 5 to 6 minutes, flipping them once.
4. Cut the cooked steak into slices and, in a big bowl, combine the steak and the cooked vegetables. Add the remaining vinaigrette and toss to mix; season to taste with salt and pepper before serving.
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