Mediterranean Steak and Vegetable Platter
Prep Time
Serves
Cooking Mode
1 flank steak
¼ cup olive oil
3 tbsp red wine vinegar
1 tsp honey
3 cloves garlic, minced
1 tsp dried oregano
1 tsp salt and pepper
8 prepared in-store vegetable kabobs
Lemon wedges
1 flank steak
¼ cup olive oil
3 tbsp red wine vinegar
1 tsp honey
3 cloves garlic, minced
1 tsp dried oregano
1 tsp salt and pepper
8 prepared in-store vegetable kabobs
Lemon wedges
Directions
1Place steak in large resealable plastic bag. In small bowl, stir together olive oil, vinegar, honey, garlic, oregano, salt and pepper. Pour marinade into bag, massaging bag to coat steaks evenly. Squeeze out air; seal and refrigerate for 1 hour or overnight, turning occasionally.
2Preheat grill to medium-high; grease grate well. Remove steak from bag (discard marinade); grill for 4 to 5 minutes per side or until internal temperature registers 145°F (63°C) for medium-rare, or cook until desired doneness. Remove steak from grill; let stand for 10 minutes.
3Meanwhile, grill kabobs, turning occasionally, for 8 to 10 minutes or until vegetables are tender. Thinly slice steak across the grain; serve with kabobs and lemon wedges.
Tips
1
Tip: Flank steak is a lean and very flavourful cut of meat. When overcooked, however, it can be chewy and tough. To yield best results, cook to rare to medium doneness, then slice thinly across the grain of the meat.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note