Flank Steak With Summer VegetablesYield: 4 Servings
Ingredients
1 md lemon
1 md garlic clove
6 Tbls. olive oil
1 lb flank steak
1/4 cup basil leaves, stemmed and loosely packed
4 md tomatoes (about 1 pound)
1 tsp. salt (to taste)
1 freshly ground black pepper to taste
4 md zucchini (about 1 pound)
4 sl italian bread (3/4inch thick)
Preparation
Squeze 2 1/2 tablespoons lemon juice into a large, shallow
dish. Peel and mince the garlic, and add it to the lemon
juice with 5 tablespoons of the olive oil.
Add the flank steak to
the dish, turn once in the marinade, and set aside for 15 minutes.
Mince the basil.
Thinly slice the tomatoes and put them in a flat dish with the
remaining olive oil.Sprinkle the tomatoes with the basil and salt and pepper; set aside. Trim and cut the zucchini length-wise into 1/4-inch thick slices.
Heat the grill.Season the meat with salt and pepper and place on the grill.
Brush the zucchini and the bread with the remaining meat marinade and place on grill.
Grill the meat, zucchini and bread for 3 minutes. Turn and grill
for 3 minutes more, until the meat is medium-rare, zucchini is crisp-tender, and bread is toasted. Slice the meat thinly across the grain.
Arrange the meat, zucchini, bread, and tomato slices on individual serving plates.
Spoon any meat juices (from the carving board) over the meat
and bread and serve immediately.
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