STEAK & VEGETABLE GRILL
Source of Recipe
Good Housekeeping Magazine, Submitted to forum by Mark
List of Ingredients
4 (10-inch) Wooden skewers
2 Tablespoons (30 ml) chopped fresh rosemary leaves
2 teaspoons (10 ml) salt
3/4 teaspoon (4 ml) coarsely ground black pepper
1 Beef flank steak (about 1 1/2 pounds)
5 Tablespoons (75 ml) olive oil
3 Medium tomatoes, each cut in half
2 Jumbo onions (about 1 pound each), each cut into 3/4-inch-thick slices
1 Small eggplant (about 1 pound), cut crosswise into 1/2-inch-thick slices
1 Tablespoon (15 ml) balsamic vinegar
fresh rosemary sprigs for garnish
Recipe
Soak wooden skewers in water 20 minutes. Meanwhile, in cup, mix chopped rosemary, salt, and pepper. Rub flank steak with 4 teaspoons (20 ml) herb mixture; set aside. Mix remaining herb mixture in cup with olive oil. Reserve for brushing on vegetables.
Thread onion slices onto skewers. Place skewered onions on grill over medium heat; brush with some olive-oil mixture. Cook 25 to 30 minutes until tender and lightly browned, turning skewers occasionally. At same time, place tomato halves and eggplant slices on grill, brushing with remaining olive-oil mixture. Cook 12 to 15 minutes or until lightly browned, turning occasionally.
When tomatoes and eggplant are done, place on large platter; keep warm. Place steak on grill with onions and cook steak 15 to 20 minutes for medium-rare or until of desired doneness.
Thinly slice steak; sprinkle with balsamic vinegar. Serve with grilled vegetables; garnish with rosemary sprigs if you like.
Serves 6
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