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Red Wine-Rosemary Grilled Flank Steak with Grilled Mixed Vegetables and Lemony White Bean Skodali with Grilled Pita Recipe

Red Wine-Rosemary Grilled Flank Steak with Grilled Mixed Vegetables and Lemony White Bean Skodali with Grilled Pita Recipe

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Red Wine-Rosemary Grilled Flank Steak with Grilled Mixed Vegetables and Lemony White Bean Skodali with Grilled Pita

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Ingredients

Count

Nutrition

1385

Calories

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Ingredients:

Serving

3 cups dry red wine
4 small sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
3 tbsp olive oil
1 (2 lb) flank steak
salt and freshly ground black pepper
2 large ears fresh corn, husked and cut crosswise into 4 pieces
1 small eggplant , cut crosswise into 1/2-inch thick rounds
1 large vidalia onion, cut into 3/4-inch thick wedges
1 large red bell pepper, seeded and quartered
1 large yellow bell pepper, seeded and quartered
1 large zucchini, quartered
12 asparagus spears, trimmed
olive oil
salt and freshly ground pepper
finely chopped parsley and chives
2 cups cooked white beans , 1/4 cup cooking liquid reserved
2 tbsp chopped garlic
1/3 cup fresh lemon juice
1/4 cup tahini
1/4 cup olive oil
1/4 cup finely chopped parsley
3 tbsp finely chopped fresh mint
12 pitas
olive oil

Directions:

Steak:
To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.
Grilled Vegetable Platter:
Preheat grill. Brush the vegetables with olive oil and season the vegetables with salt and pepper to taste. Grill all the vegetables until just cooked through. Arrange on a platter and sprinkle with herbs.
Lemony White Bean Skordilia With Grilled Pitas:
Place the beans, garlic and lemon juice in a food processor and process until the beans are coarsely chopped. Add tahini and oil and process until smooth. Add some of the cooking liquid if too thick. Season with salt and pepper to taste. Scrape into a bowl and fold in the parsley and mint.
Brush the pita on both sides with olive oil and grill until lightly golden brown. Cut into wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1385.29 Kcal (5800 kJ)
Calories from fat	394.99 Kcal
		% Daily Value*
Total Fat	43.89g	68%
Cholesterol	77.1mg	26%
Sodium	1063.69mg	44%
Potassium	2110.96mg	45%
Total Carbs	159.01g	53%
Sugars	14.09g	56%
Dietary Fiber	18.03g	72%
Protein	55.82g	112%
Vitamin C	89.2mg	149%
Vitamin A	2mg	68%
Iron	105.5mg	586%
Calcium	375.1mg	38%

Amount Per 100 g
Calories	146.71 Kcal (614 kJ)
Calories from fat	41.83 Kcal
		% Daily Value*
Total Fat	4.65g	68%
Cholesterol	8.17mg	26%
Sodium	112.65mg	44%
Potassium	223.57mg	45%
Total Carbs	16.84g	53%
Sugars	1.49g	56%
Dietary Fiber	1.91g	72%
Protein	5.91g	112%
Vitamin C	9.4mg	149%
Vitamin A	0.2mg	68%
Iron	11.2mg	586%
Calcium	39.7mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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