Marinated Flank with Garden Veggies

Is your garden as prolific as mine? Tomatoes, summer squash, zucchini…oh summer!

This recipe serves 2, but you can easily double or triple the recipe.

Marinated Flank with Garden Veggies – 2 servings
2 cups Merlot (or other dry red wine)
1 teaspoon black peppercorns
1 teaspoon fennel seeds
1 bay leaf
1 cup mixed cherry tomatoes, halved
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1/2 cup loosely packed basil
1 1/2 tablespoons toasted pine nuts
1 tablespoon freshly squeezed lemon juice
1 large garlic clove
1 medium zucchini, sliced diagonally into 1/2 inch thick
1 medium yellow squash, sliced diagonally into 1/2 inch thick
1 lb flank steak
1/4 teaspoon chile powder
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper

Combine wine, peppercorns, fennel and bay leaf into a saucepan and bring to a boil until reduced by half, about 10 minutes. Allow mixture to cool completely. Place steak in a gallon size Ziploc bag, add cooled wine mixture and refrigerate for 4 hours. Let the steak stand at room temperature for 30 minutes prior to grilling.

Combine cherry tomatoes with 1 tablespoon olive oil, balsamic vinegar, and season with salt and pepper. Set aside for 30 minutes while preparing the rest of the recipe.

Preheat your grill to high.

In your handy blender or food processor (basically whatever you use to make pesto) – combine basil, pine nuts, lemon juice, garlic, and 1 tablespoon olive oil. Pulse until smooth, season to taste with salt and pepper.

Toss the sliced zucchini and squash in a large bowl with 1 tablespoon olive oil, salt and pepper.

Season the steak with chile powder, onion powder, salt and pepper. Add steak to the grill, and grill about 8 minutes on each side (times varies on your preference). Let the steak stand for 10 minutes while you grill the zucchini and squash, about 4 minutes per side.

Toss the zucchini and squash with the basil mixture, and divide among two plates. Divide balsamic tomatoes and serve over squash and zucchini. Cut the steak into thin slices, cutting across the grain, and place over the vegetables.

Enjoy with the “leftover” merlot!

Bon Appetit! Happy Cooking!