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, for zest/juice
2 tablespoons presliced green onions
1 teaspoon minced garlic
3/4 cup extra-virgin olive oil, divided
2 lb fresh sliced zucchini and squash
1 lb asparagus spears
- Preheat grill (or grill pan). Halve tomatoes. Cut onion into 1/2-inch slices. Season steak with 1 teaspoon salt and pepper (wash hands).
- Place steak on grill and close lid (or cover loosely with foil); grill 4–5 minutes on each side and until steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
- Chop parsley, mint, cilantro, and oregano. Zest lemon (1 teaspoon) and squeeze for juice (2 tablespoons). Combine in medium bowl: parsley, mint, cilantro, oregano, zest, juice, green onions, garlic, 1/2 cup oil, and 1/2 teaspoon salt; set chimichurri sauce aside.
- Combine zucchini and squash, tomatoes, asparagus, red onions, and remaining 1/4 cup oil and 1/2 teaspoon salt. Place vegetables on grill; grill 2–3 minutes on each side or until tender and grill marks begin to show.
- Cut steak diagonally, against the grain, into 1/8-inch-thick slices. Arrange vegetables on serving platter; top with sliced steak and drizzle with chimichurri sauce. Serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but is not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.