Canada / Canada's food guide
Grilled flank steak with BBQ vegetables
This sizzling combination of steak and vegetables will melt in your mouth. Balsamic vinegar gives beef a rich flavour. Serve over top of a salad.
Ingredients
- flank steak1 (about 565 g/1¼ lb)
- balsamic vinegar60 mL (¼ cup)
- sodium-reduced soy15 mL (1 tbsp)
- Worcestershire sauce15 mL (1 tbsp)
- garlic, grated2 cloves
- chopped fresh rosemary10 mL (2 tsp)
- extra virgin olive oil10 mL (2 tsp)
- Dijon mustard5 mL (1 tsp)
- sliced portabella mushrooms1 pkg (170 g/6 oz)
- small red onion, cut into wedges1
- zucchini, sliced1
- red pepper, quartered1
- baby spinach750 mL (3 cups)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Using a fork, pierce flank steak all over and place in a resealable plastic bag.
In a small bowl, whisk together vinegar, soy sauce, Worcestershire sauce, garlic, rosemary, oil and mustard. Reserve 30 mL (2 tbsp) and pour remaining mixture into the bag. Refrigerate steak for at least 1 hour or up to 1 day.
In a large bowl, place mushrooms, onion, zucchini and red pepper and spray lightly with cooking spray. Place vegetables on preheated greased grill over medium-high heat for about 10 minutes, turning occasionally until tender crisp and golden. Return to bowl and drizzle with reserved balsamic mixture and toss to combine. Add spinach to wilt slightly; set aside.
Place steak on grill, turning occasionally for about 12 minutes or until desired doneness. Use a digital food thermometer to check that the steak has reached an internal temperature of 74°C (165°F). Remove to a clean cutting board and let stand for 5 minutes before slicing thinly across the grain (see tip).
