When everything cooks together on the barbecue, it's truly a no-fuss dinner.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
- 1/4 cup vegetabIe oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons wine vinegar
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon packed brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 flank steak (about 1-1/2 lb/750 g)
- 4 potatoes peeled (about 1 lb/500g)
- 4 carrots
MethodIn shallow glass dish, whisk together oil, vinegar, rosemary, mustard, garlic, brown sugar, salt and pepper; remove half and set aside. Add steak to remaining marinade in dish; turn to coat. Let stand for 10 minutes.
Meanwhile, cut potatoes into 1/4-inch (5 mm) thick rounds. Cut carrots diagonally into 1/2-inch (1 cm) thick slices. In microwaveable bowl, combine potatoes, carrots and 1/3 cup (75 mL) hot water; cover and microwave at high until tender-crisp, 5 minutes. Drain. Add reserved marinade; toss together.
Arrange steak, potatoes and carrots on greased grill over medium-high heat; close lid and grill, turning once, until steak is medium-rare and vegetables are tender and grill-marked, about 12 minutes.
Transfer steak to cutting board; tent with foil and let stand for 5 minutes. Transfer potatoes and carrots to plates; keep warm. Thinly slice steak across the grain; serve with potatoes and carrots.
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Nutritional facts Per serving: about
- Sodium 593 mg
- Protein 42 g
- Calories 497.0
- Total fat 24 g
- Cholesterol 69 mg
- Saturated fat 6 g
- Total carbohydrate 28 g
- Iron 28.0
- Folate 14.0
- Calcium 4.0
- Vitamin A 182.0
- Vitamin C 27.0