Grilled flank steak with summer vegetables

2

PREP TIME

1 h 15 min

TOTAL TIME

1 h 40 min

Makes

6 servings

Grilled flank steak with summer vegetables

Photo: Erik Putz

Leftovers from this classic grilled flank steak recipe can easily be transformed into a yummy fajita lunch or dinner the following day.


Ingredients

  • 1/4 cup packed brown sugar
  • 1/4 cup olive oil , divided
  • 2 1/2 tbsp red wine vinegar
  • 2 1/2 tsp Montreal steak spice blend , divided
  • 675 g flank steak
  • 2 cups green beans
  • 12 mixed baby sweet peppers
  • 1/2 fennel bulb , thinly sliced
  • 1/4 cup crumbled feta , (optional)

Yogurt dressing

  • 1/2 cup plain Greek yogurt
  • 2 tbsp prepared horseradish
  • pinch Montreal steak spice blend , (optional)

Instructions

  • Preheat grill to medium-high.
  • In a large baking dish, stir together sugar, 3 tbsp oil, vinegar and 2 tsp spice blend. Prick steak with a fork then add to marinade, turning occasionally, about 1 hr.
  • Divide green beans between 2 large squares of foil and drizzle each with 1 tsp of oil. Wrap tightly and grill, about 4 min.
  • Brush peppers and fennel with oil and grill, turning occasionally, until tender-crisp, 4 to 6 min. Cut in half, then season with pinch of salt and pepper.
  • Grill steak, turning once, until medium-rare, about 8 min. Let stand 10 min before slicing against the grain, then sprinkle with the remaining ½ tsp spice blend.
  • Yogurt dressing: Stir yogurt with horseradish and spice blend in a small bowl. Serve on the side with steak and vegetables. Sprinkle with feta, if desired.

Kitchen tip

Grill some small pitas or tortillas to turn this into a fajita dinner.

Nutrition (per serving)

  • Calories
  • 350,
  • Protein
  • 30 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 18 g,
  • Fibre
  • 3 g,
  • Sodium
  • 390 mg.

Originally published in the Today’s Parent September/October 2020 issue. Photo by Erik Putz.