Recipe courtesy of Hines Ward
The Last 'Stagon (Grilled Flank Steak) with Ying Yang Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 580
- Total Fat
- 36
- Saturated Fat
- 12
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 51
- Cholesterol
- 162
- Sodium
- 1022
- Total: 55 min
- Prep: 25 min
- Inactive: 10 min
- Cook: 20 min
Ingredients
Steak:
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
Vegetables:
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
- 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.
- 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.
- 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.
- Slice the steak thinly against the grain. Serve with the vegetables.