Grilled Flank Steak w/ Roasted Summer Squash Veggie “Lasagna”

BeefSides

Jun 3

In a past blog entry, I shared a recipe for a marinated flank steak. I love a flank cut as it is delicious and really lends well to marinating. This recipe is another marinade option along with a summer veggie side recipe. The name “lasagna” is deceiving because there is no pasta, but it’s called lasagna because you layer roasted veggies with feta cheese.

Marinated Flank Steak Recipe

Ingredients (Serves 3-4)

1 beef flank steak (1 1/4 lbs.)
2 T. soy sauce
1 T. dried rosemary leaves
1 garlic clove (minced)
5 T. balsamic vinegar
4 T. extra virgin olive oil

Directions

Step 1: Mix soy sauce, rosemary, garlic, vinegar and oil together. Place steak in a sealable baggie, pour marinade over steak and seal. “Massage” marinade into meat and refrigerate for at least an hour. *Laurie’s Cooking Tip: I like to marinade flank steak overnight because this cut tends to be a little tough. The oil and acid break down the meat strands so that the steak is really tender once cooked.

Step 2: Preheat grill to medium/high heat (around 450 degrees).

Step 3: Carefully oil the grill grate with olive oil so the meat doesn’t stick at this high temperature.

Step 4: Place steaks on the grill, and discard the marinade. Grill meat for 3-4 minutes per side (for medium rare), or longer depending on thickness of steak or to desired doneness.

Step 5: Remove meat from heat, loosely cover with aluminum foil and rest cooked steak for at least five minutes before serving. When ready to serve, slice thinly against the grain, preferably at a 45-degree angle, for the best texture.

Roasted Summer Squash Veggie “Lasagna” Recipe

Ingredients

3 zucchinis (cut in half and quartered)
2 yellow squashes (cut into round slices)
2 portobello mushrooms (sliced)
3/4 tsp. salt
3/4 tsp. garlic salt
2 T. fresh basil (minced)
1 T. oregano leaves
3 T. extra virgin olive oil
1 T. balsamic vinegar
4-6 T. feta cheese

*Laurie’s Shopping Tip: Feta cheese is very mild, so for this recipe, I chose a flavored feta (tomato basil). There are many choices out there so purchase what you prefer.

Directions

Step 1: Preheat oven to 425 degrees.

Step 2: Spray a baking sheet with non-stick spray.

Step 3: Mix salt, garlic salt, basil and oregano in a small bowl.

Step 4: Toss mushrooms with 1/3 of the oil, vinegar and dry seasoning in a bowl. Arrange mushrooms on the baking sheet and roast for 10 minutes.

Step 5: Toss the zucchini and yellow squash with remaining oil, vinegar and seasoning and roast with mushrooms for another 10 minutes until veggies are al dente.