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Flavorful Marinated Flank Steak Recipe with Easy Grilled Vegetables Platter

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A quick and easy marinated flank steak grilled to perfection, paired with a fresh and smoky grilled vegetable platter. Perfect for casual gatherings and outdoor meals.

Ingredients

Scale
  • 1.5 to 2 pounds flank steak
  • ⅓ cup (80 ml) extra virgin olive oil
  • ¼ cup (60 ml) soy sauce (low sodium preferred)
  • 3 cloves fresh garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (optional)
  • 2 medium red bell peppers, sliced into strips
  • 2 medium zucchini, sliced lengthwise
  • 1 large red onion, sliced into thick rings
  • 1 bunch asparagus, trimmed
  • 2 tablespoons olive oil (for brushing veggies)
  • Salt and pepper to taste
  • Fresh herbs like rosemary or thyme (optional)

Instructions

  1. Mix the marinade: In a mixing bowl, whisk together olive oil, soy sauce, minced garlic, Worcestershire sauce, honey, lemon juice, black pepper, and smoked paprika if using.
  2. Marinate the flank steak: Place the steak in a resealable plastic bag or shallow dish, pour marinade over it, coat well, seal or cover, and refrigerate for at least 1 hour up to 8 hours.
  3. Prep the vegetables: Slice red bell peppers, zucchini, and red onion; trim asparagus. Toss all veggies lightly with olive oil, salt, pepper, and fresh herbs if desired.
  4. Preheat the grill to medium-high heat (around 400°F / 200°C), ensuring it is clean and well-oiled.
  5. Grill the vegetables: Place veggies on the grill, turning occasionally, for 8-10 minutes until grill marks appear and veggies are crisp-tender. Grill asparagus for 4-5 minutes, watching closely.
  6. Grill the flank steak: Remove steak from marinade, let excess drip off, grill for about 4-5 minutes per side for medium-rare (internal temp 130-135°F / 54-57°C). Adjust time for preferred doneness.
  7. Rest the steak: Transfer steak to a plate or cutting board, tent with foil, and let rest for 10 minutes to retain juices.
  8. Slice and serve: Cut steak thinly against the grain and arrange alongside grilled vegetables.

Notes

Marinate steak at least 1 hour, preferably overnight for best flavor. Use tongs to avoid piercing the meat. Let steak rest before slicing to keep it juicy. Brush vegetables lightly with oil to avoid sogginess. Watch asparagus and onions closely to prevent burning. For gluten-free, use tamari instead of soy sauce.

Nutrition

Keywords: flank steak, marinated steak, grilled vegetables, easy dinner, backyard barbecue, quick steak recipe, healthy grilling, summer meal

Find it online: https://sofiaspice.com/flavorful-marinated-flank-steak-recipe-with-easy-grilled-vegetables-platter/