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Grilled Flank Steak with Summer Vegetables















Trans-fat Free, Good source of fiber, Low Sodium


1 medium lemon
1 medium garlic cloves
6 tablespoons olive oil
1 pound beef, steak
¼ cup basil
stemmed, (loosely packed)
4 medium tomatoes
(about 1 pound)
1 x salt
to taste
1 x black pepper
freshly ground, to taste
4 medium zucchini
(about 1 pound)
4 slices bread, italian


PREPARATION: Squeze 2½ tablespoons lemon juice into a large, shallow dish.

Peel and mince the garlic, and add it to the lemon juice with 5 tablespoons of the olive oil.

Add the flank steak to the dish, turn once in the marinade, and set aside for 15 minutes.

Mince the basil.

Thinly slice the tomatoes and put them in a flat dish with the remaining olive oil.

Sprinkle the tomatoes with the basil and salt and pepper; set aside.

Trim and cut the zucchini lengthwise into ¼ inch thick slices.

COOKING AND SERVING: Heat the grill.

Season the meat with salt and pepper and place on the grill.

Brush the zucchini and the bread with the remaining meat marinade and place on grill.

Grill the meat, zucchini and bread for 3 minutes.

Turn, and grill for 3 minutes more, until the meat is medium-rare, zucchini is crisp-tender, and bread is toasted.

Slice the meat thinly across the grain.

Arrange the meat, zucchini, bread, and tomato slices on individual serving plates.

Spoon any meat juices (from the carving board) over the meat and bread.

Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 452g (15.9 oz)
Amount per Serving
Calories 59570% of calories from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 106mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 15%
Sugars g
Protein 71g
Vitamin A 28% Vitamin C 82%
Calcium 6% Iron 27%
* based on a 2,000 calorie diet How is this calculated?


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