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Herb-Marinated Steak with Roasted Vegetables Recipe

Name: Herb-Marinated Steak with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb flank steak; 3 medium carrots, peeled and sliced; 1 large red bell pepper, seeded and cut into strips; 2 medium yellow squash, sliced into rounds; 1/4 cup balsamic vinegar; 1/2 cup olive oil, divided; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp salt, plus more to taste; 1/2 tsp black pepper, plus more to taste; 2 tbsp fresh cilantro, chopped; 1 tbsp fresh oregano, chopped; 1 tbsp red wine vinegar

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This is a yummy meal with steak and veggies. You cook the steak until it's just how you like it. The veggies get a little bit black from the grill, which makes them taste really good. Then you put a special green sauce on top that has herbs in it.

Ingredients

1 lb flank steak

3 medium carrots, peeled and sliced

1 large red bell pepper, seeded and cut into strips

2 medium yellow squash, sliced into rounds

1/4 cup balsamic vinegar

1/2 cup olive oil, divided

1 tsp dried oregano

1 tsp dried basil

1/2 tsp salt, plus more to taste

1/2 tsp black pepper, plus more to taste

2 tbsp fresh cilantro, chopped

1 tbsp fresh oregano, chopped

1 tbsp red wine vinegar

Method

In a bowl, whisk together balsamic vinegar, 1/4 cup olive oil, dried oregano, dried basil, 1/2 tsp salt, and 1/2 tsp black pepper.

Place the flank steak in a resealable bag and pour the marinade over it. Seal and refrigerate for at least 30 minutes, or up to 4 hours.

Preheat your grill or grill pan to medium-high heat.

In a large bowl, toss the carrots, red bell pepper, and yellow squash with the remaining 1/4 cup olive oil, and season with salt and pepper to taste.

Grill the steak for 5-7 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes, then slice against the grain.

While the steak rests, grill the vegetables until tender and slightly charred, about 3-4 minutes per side.

For the chimichurri, mix the chopped cilantro, fresh oregano, and red wine vinegar in a small bowl. Season with salt and pepper to taste.

Serve the sliced steak with the grilled vegetables and drizzle the chimichurri over the top.

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