Grilled Flank Steak and Balsamic Vegetables

Grilled Flank Steak and Balsamic Vegetables
Photo by John Kernick


  • 1 clove garlic, chopped
  • Kosher salt and pepper
  • 6 tablespoons extra-virgin olive oil
  • ½ cup fresh flat-leaf parsley, chopped
  • 1 medium eggplant, cut into 1/2-inch rounds
  • 2 bell peppers (any color), quartered
  • 1 pound flank steak
  • + 1 more ingredients
    • 2 tablespoons balsamic vinegar

Heat grill to medium-high heat. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill to the desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing. Meanwhile, brush both sides of the eggplant and peppers wit...

View full recipe at My Recipes


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