The Last 'Stagon (Grilled Flank Steak) with Ying Yang Vegetables |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 flank steak (about 2 pounds) |
2 tablespoons minced garlic |
2 tablespoons extra-virgin olive oil |
salt and freshly ground black pepper |
teriyaki sauce, for brushing |
2 tablespoons extra-virgin olive oil |
1 tablespoon unsalted butter |
2 bell peppers, halved, seeded and sliced |
2 zucchini, halved lengthwise and cut into half moons |
1 onion, halved and sliced |
salt and freshly ground black pepper |
Directions:
1. For the steak: Place the steak on a baking sheet or in a dish and rub with garlic and olive oil. Sprinkle all over with salt and pepper. Let sit for 10 minutes.
2. Preheat a grill or grill pan over high heat. Brush the steak with some teriyaki sauce. Grill the steak until medium rare, about 6 minutes on each side. Remove the steak from the grill and let sit.
3. For the vegetables: Heat the olive oil and butter in a large deep skillet over medium-high heat. Add the peppers, zucchinis and onions, and saute for 5 minutes, stirring. Season with salt and pepper.
4. Slice the steak thinly against the grain. Serve with the vegetables.
5. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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