Grilled Rosemary Garlic Flank Steak with Potatoes and Carrots
This recipe makes 4 servings
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 |
- Portion size: 4
When everything cooks together on the barbecue, it's truly a no-fuss dinner.
Ingredients
- 1/4 cup 1/4cupvegetabIe oil
- 2 tbsp 2tbspbalsamic vinegar or wine vinegar
- 1 tbsp 1tbspchopped fresh rosemary
- 2 tsp 2tspDijon mustard
- 2 2cloves garlic, minced
- 1 tsp 1tsppacked brown sugar
- 1 tsp 1tspsalt
- 1 tsp 1tsppepper
- 1 1flank steakflank steaks, (about 1-1/2 lb/750 g)
- 4 4potatoes, peeled (about 1 lb/500g)
- 4 4carrotcarrots
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.
More flank steak recipes:
- Teriyaki Flank Steak
- Barbecued Flank Steak
- Rosemary Flank Steak
- Soy-Marinated Flank Steak
- Mustard Garlic Flank Steak
Source : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
