Mediterranean flank steak


1 lb flank steak, trimmed of fat
2 tbsp finely chopped shallots
1 clove garlic, chopped
1 tbsp chopped fresh marjoram
1 tbsp chopped fresh mint
1 tbsp chopped fresh basil
1/4 teaspoon salt

1/4 teaspoon black pepper
3 tbsp frozen orange juice concentrate, thawed
2 tbsp balsamic vinegar
4 tsp olive oil
4 green onions, trimmed
1 red bell pepper,

1 japanese eggplant, cut into 4 lengthwise slices
1 yellow bell pepper, cut into 2″ slice
1 yellow crookneck squash
6 oz mixed salad greens
6 fresh mint leaves, cut into shreds
6 fresh basil leaves, cut into shreds

How to prepare

Place steak in glass dish. In a small bowl prepare the marinade by combining next 10 ingredients; brush 2 tbsp of marinade over steak. Cover and refrigerate for 2 to 4 hours. Place green onions, eggplant, bell peppers and squash in glass dish; brush with 2 tbsp of marinade. Cover and refrigerate 2 to 4 hours. Preheat barbecue or broiler. Grill vegetables 6″ above medium- hot coals or 6 to 7″ below broiler element for about 2 1/2 minutes per side, or until cooked crisp-tender. Grill or broil beef about 5 minutes per side or until cooked medium-rare. Allow beef to rest 5 minutes. Meanwhile, toss mixed salad with remaining marinade. Divide salad among 4 dinner plates. Arrange grilled vegetables on greens. Cut beef diagonally into thin slices; arrange on greens. Sprinkle with shredded mint and basil. Yield: makes 4 servings.

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