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

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Recipe Summary

prep:
45 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

97 Ratings
  • 5 star values: 22
  • 4 star values: 14
  • 3 star values: 40
  • 2 star values: 15
  • 1 star values: 6
Rating: 4 stars
06/30/2011
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!!
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