Mediterranean Steak and Vegetable Platter

8
Medium
Dinner
1 hour

Characteristics

Without Eggs Without peanuts Without nuts

Nutritional Facts Per Serving

250
Calories
25 g
Protein
5 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 250
  • Lipides 14 g
    • Saturated fat  4 g
  • Cholesterol 50 mg
  • Sodium  340 mg
  • Carbs 5 g
    • fiber  1 g
    • Sugar  2 g
  • Protein 25 g

Ingredients

  • 1 flank steak (about 1 1/2 lb/750 g)
  • 1/4 cup (60 mL) olive oil
  • 3 tbsp (45 mL) red wine vinegar
  • 1 tsp (5 mL) honey
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) each salt and pepper
  • 8 prepared in-store vegetable kabobs
  • Lemon wedges

Method

  1. Place 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.
  2. Preheat 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.
  3. Meanwhile, 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.

 

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. 

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