Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

March 2019

Barbecue Recipes

Salad Recipes

Overnight Coleslaw

Overnight Coleslaw Recipe
12 c Shredded cabbage (1 med.) 1 Green pepper, chopped 1 md Red onion, chopped 2 md Carrots, shred...

read more

Grilled Flank Steak with Summer Vegetables Recipe

Grilled Flank Steak with Summer Vegetables recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grilled Flank Steak with Summer Vegetables recipe  PDF



NONE

1 md Lemon

1 md Garlic clove

6 tb Olive oil

1 lb Flank steak

1/4 c Basil leaves, stemmed

(loosely packed)
4 md Tomatoes (about 1 pound)

Salt (to taste)
Freshly ground black pepper
(to taste)
4 md Zucchini (about 1 pound)

4 sl Italian bread (3/4 inch

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 lengthwise into 1/4 inch thick slices.

COOKING AND SERVING: 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. Serve immediately.

Makes 4 servings.

COOKS Jul/Aug 1988 Posted by Fred Peters.

Grilled Flank Steak with Summer Vegetables recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
202 people have voted
Last Reviewed on 2019-03-25



Monday, Mar 25 2019 Download & Print Grilled Flank Steak with Summer Vegetables recipe  PDF   Barbecue recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

FrenchFried Liver

New Cooking Recipes

Cooking Artichokes
Cooking Artichokes Recipe


None Choose nice firm artichokes that are not turning brown or looking dry. (I like to serve one artichoke per person.) Cut off the stems even with the bottom of the artichokes. Cut about an inch off of the top of the artichokes straight across the tops of the leaves. Using a pot that's large enough to accomodate the chokes in a single layer, arrange artichokes in bottom of pot. Add water to a depth of 1 to 2 inches. Bring water to a boil and turn down heat so that the water remains at a low simmer. Cover pot and cook for 45 minutes. Check occasionally to be sure the water is not boiling aw...

Cooking Magazines: Artichoke Recipes » March 2019   Artichoke recipes RSS   Thumsb up

Dish Of The Day

Eggplant Tomato and Pepper Sauce

Eggplant Tomato and Pepper Sauce Recipe
1 Medium eggplant 1 ts Salt 1 c Chicken broth 3/4 c Chopped onion 3 lg Cloves of garlic, minced...
read more

Category: » Pasta Recipes

View more dishes

>