Grilled flank steak with summer vegetables


  • Prep Time1 hr 15 mins
  • Total Time1 hr 40 mins
  • Makes6 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.


  • 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)


  • 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.

Nutrition (per serving)

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

Kitchen tip

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

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

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