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

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  • Level: Easy
  • Yield: 4 servings
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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 tablespoons olive oil

1 (2 pound) flank steak

Salt and freshly ground black pepper

Grilled Vegetable Platter:

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

Lemony White Bean Skordilia With Grilled Pitas:

2 cups cooked white beans, 1/4 cup cooking liquid reserved

2 tablespoons chopped garlic

1/3 cup fresh lemon juice

1/4 cup tahini

1/4 cup olive oil

1/4 cup finely chopped parsley

3 tablespoons finely chopped fresh mint

12 pitas

Olive oil


  1. For 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.
  2. For the vegetable platter: 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.
  3. For the skordilia: 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.
  4. Brush the pita on both sides with olive oil and grill until lightly golden brown. Cut into wedges.