Very tasty and fun recipe using a red wine marinade and flank steak.Flank steak is a tough cut of meat but thelonger you letit sit in marinade the better the flavor.
Red Wine-Herb Grilled Flank Steak
4 springs fresh rosemary
4 springs fresh thyme
3 cups red dry red wine
2 bay leaves
1 small onion, chopped
4 cloves garlic, chopped
3 tablespoons olive oil
2 pound flank steak
salt and pepper to taste
Place wine, rosemary, thyme, onion, garlic and olive oil in a large shallow baking dish and stir to combine.
Add steak and coat both sides then add bay leaves.
Cover and refrigerate for at least 4 hours but it is best for overnight.
1 large tomato
3 portabella mushrooms (cleaned)
1 large eggplant
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon fresh parsley
1 teaspoon fresh basil
In a bowl whisk olive oil, balsamic vinegar, parsley, and basil.
Slice tomato, portabella mushrooms, and eggplant. Place in a large dish and coat with olive oil, salt and pepper.
Heat grill on high and let the vegetables rest for5 minutes. Place the vegetables on the grill and cook each side for 7 - 10 minutes.
Once the veggies are done, let them rest in a dish for 5 - 10 minutes (Good time to start the steak).
Remove the meat from the marinade, season both sides with salt and pepper.
Place on the grill and cook for 6 to 8 minutes on each side.
Remove from the grill and let sit for 5 minutes.
While the steak sits, coat the vegetables with the sauce.
Slice the steak against the grain and serve
This is a fun steak and vegetable grilling recipe so I hope you enjoy!
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Red Wine-Herb Grilled Flank Steak with Grilled Vegetables - The …
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