Grilled Rosemary Garlic Flank Steak with Potatoes and Carrots
When everything cooks together on the barbecue, it's truly a no-fuss dinner.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 497 |
| pro | 42 g |
| total fat | 24 g |
| sat. fat | 6 g |
| carb | 28 g |
| fibre | 4 g |
| chol | 69 mg |
| sodium | 593 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 28% |
| vit A | 182% |
| vit C | 27% |
| folate | 14% |
-
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) balsamic or wine vinegar
1 tbsp (15 mL) chopped fresh rosemary (or 3/4 tsp/4 mL crumbled dried)
2 tsp (10 mL) dijon mustard
2 cloves garlic, minced
1 tsp (5 mL) packed brown sugar
1 tsp (5 mL) each salt and pepper
1 flank steak (about 1-1/2 lb/750 g)
4 potatoes (about 1 lb/500 g), peeled
4 carrots
Preparation:
In 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.
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.
Source
Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
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