Grilled flank steak with BBQ vegetables

Name: Grilled flank steak with BBQ vegetables
Yield: 6 servings
Cuisine: Canada
Ingredients: flank steak 1 (about 565 g/1¼ lb); balsamic vinegar 60 mL (¼ cup); sodium-reduced soy 15 mL (1 tbsp); Worcestershire sauce 15 mL (1 tbsp); garlic, grated 2 cloves; chopped fresh rosemary 10 mL (2 tsp); extra virgin olive oil 10 mL (2 tsp); Dijon mustard 5 mL (1 tsp); sliced portabella mushrooms 1 pkg (170 g/6 oz); small red onion, cut into wedges 1; zucchini, sliced 1; red pepper, quartered 1; baby spinach 750 mL (3 cups)

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.

Original source ↗

Ingredients

ServingsServes 6Original: Serves 6

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)

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).