Marinated Flank Steak with Roasted Vegetables
Healthy cooking with kids
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Nutritionist Jill Castle shows you how to make a delicious meal for busy school nights. Prep the steak in the morning and you have a healthy dinner in less than 10 minutes!
What you need:
1-2 pounds flank steak
⅓ cup balsamic vinegar
⅓ cup olive oil
5 cloves garlic, minced
⅓ cup grainy mustard
salt and pepper
In a bowl, combine the minced garlic, vinegar, oil and mustard and whisk together. Score the flank steak. Place the steak in a large ziploc bag, and pour the marinade in. Zip it closed, eliminating the air. Let marinate for at least 4 hours. Pull out of the refrigerator 30 minutes before grilling. Sprinkle with salt and pepper on both sides. Grill outside, or on top of the stove on a large grill pan; 5 minutes per side for medium-rare. Let rest for 5 minutes before carving (against the grain).
Roasted Vegetables – (makes 4 servings)
1 small eggplant, peeled and large dice
1 large onion, large dice
1 yellow squash, large dice
1 zucchini, large dice
2 tablespoons olive oil
Kosher salt and pepper
Pre-heat the oven to 400 F. Wash and prepare the vegetables. In a large bowl, toss the veggies in olive oil and sprinkle with salt. Spread on a large baking sheet. Roast for 10 minutes and turn them over/stir them. Roast for another 5-10 minutes until browned.