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.
Everyday Food, July/August 2010
- Prep Time 45 minutes
- Total Time 45 minutes
- Yield Serves 4
- 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
- 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.
- 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.
- 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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.