No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Steak and Summer Vegetable Salad

Try grilled bruschetta with this supper: Brush thick slices of crusty bread with olive oil, then grill until toasted on both sides. Flank steak can be used in place of hanger.

  • prep: 45 mins
    total time: 45 mins
  • servings: 4

advertisement

advertisement

Ingredients

  • 1/3 cup extra-virgin olive oil, plus more for grill
  • 2 sprigs rosemary
  • 5 garlic cloves, thinly sliced
  • 1 1/4 pounds hanger steak
  • Coarse salt and ground pepper
  • 1 medium eggplant, cut into 1/4-inch-thick slices
  • 1 zucchini, cut into 1/4-inch-thick slices
  • 1 yellow squash, cut into 1/4-inch-thick slices
  • 1/2 pound cherry tomatoes on the vine, or plum tomatoes, halved
  • 1 bunch scallions
  • 1 sweet bell pepper (any color), cut into sixths, seeds and stem removed
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons honey

Directions

  1. Step 1

    Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.

  2. Step 2

    Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain.

  3. Step 3

    In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.

Source
Everyday Food, July/August 2010

advertisement

advertisement

Reviews (1)

  • 30 Jun, 2011

    I used flank steak instead of hangar (not really a fan of hangar) and this dish was excellent! The herb oil and the sauce for drizzling made the dish so flavorful. Also, I skipped the veggies I don't like and doubled up on the ones I do. Thank you for yet another delicious recipe!!