Publix Aprons

Grilled Flank Steak and Summer Vegetables

Grilled Flank Steak and Summer Vegetables
Total Time:
30 minutes


6 plum tomatoes
1 large red onion
1 flank steak (about 1 1/2 lb)
2 teaspoons kosher salt, divided
1/2 teaspoon pepper
1 cup fresh Italian parsley, coarsely chopped
1/4 cup fresh mint, coarsely chopped
1/4 cup fresh cilantro, coarsely chopped
1/4 cup fresh oregano, coarsely chopped
1 lemon, zest and juice
2 tablespoons presliced green onions
1 teaspoon minced garlic
3/4 cup extra-virgin olive oil, divided
2 lb fresh sliced zucchini/squash
1 lb asparagus spears


  1. Preheat grill (or grill pan). Halve tomatoes. Cut onion into 1/2-inch slices. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Place steaks on grill and close lid (or cover loosely with foil); grill 4–5 minutes on each side and until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
  3. Chop parsley, mint, cilantro, and oregano. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). Combine in medium bowl: green onions, garlic, 1/2 cup oil, and 1/2 teaspoon salt. Set chimichurri sauce aside.
  4. Combine zucchini and squash, tomatoes, asparagus, red onions, 1/4 cup oil, and remaining 1/2 teaspoon salt. Place vegetables on grill; grill 2–3 minutes on each side or until tender and grill marks begin to show.
  5. Cut steak diagonally, against the grain, into thin 1/8-inch-thick slices. Arrange vegetables on serving platter; top with sliced steak and drizzle with chimichurri sauce. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 460kcal; FAT 36.00g; SAT FAT 7.00g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 440mg; CARB 14g; FIBER 4.00g; SUGARS 7g; PROTEIN 26g; CALC 8%; VIT A 60%; VIT C 70%; IRON 20%

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