Grilled beef flank steak with marinated vegetables is one of my favorite late-summer meals. Especially when my garden is now overflowing with fresh produce. In my kitchen, this recipe starts with tender beef flank steak marinated in olive oil, crushed garlic, salt, and pepper, then grilled to perfection. The sides feature vegetables picked straight from my garden. Juicy tomatoes, crisp green beans, tender zucchini, and creamy new potatoes, all prepared in ways that bring out their best flavors.
The best part? The grilled tomatoes, slightly crushed with a fork after cooking, make a simple yet flavorful dressing that pairs beautifully with the steak, grilled vegetables, or even a fresh salad.
How to Grill Beef Flank Steak
Grilling flank steak requires attention because the cut is thinner on one end and cooks quickly. Start by marinating the steak in olive oil, crushed garlic, salt, and pepper to infuse flavor and keep it tender. Preheat your grill to medium-high heat, then cook the steak for about 4-6 minutes per side, depending on thickness and your preferred doneness. Remember, the meat will continue to cook a little while resting, so take it off the grill just before it reaches your ideal temperature. Let it rest for 5-10 minutes before slicing thinly against the grain to maximize tenderness.
Cooking the Beef Flank Steak with the Season’s Best
This recipe celebrates the garden at its peak. In my case, that means sun-ripened tomatoes, young green beans, zucchini, fresh herbs, and buttery new potatoes. The vegetables for grilling: tomato halves, zucchini slices, and red bell peppers are marinated in olive oil, garlic, lemon juice, parsley, salt, and pepper before hitting the grill. Afterward, they’re returned to the marinade, turning it into a bright, herb-filled dressing that also complements the beef beautifully.
The green beans and new potatoes are simply steamed until tender, letting their fresh, natural flavors shine. This mix of grilled and steamed vegetables keeps the plate colorful, balanced, and full of texture.
Why Grilled Tomatoes Steal the Show
While the steak is the star, grilled tomatoes have a magic of their own. The heat intensifies their sweetness and gives them a subtle smoky note. Once lightly crushed with a fork, they release a warm, savory juice that mingles with the olive oil and herbs from the marinade, creating a dressing that works not only for steak but for almost anything you’re serving alongside.
This grilled beef flank steak with marinated vegetables is rustic, flavorful, and perfect for enjoying outdoors with family or friends. It’s proof that when you cook with ingredients in season, the flavors really do speak for themselves.
Pair your flank steak with my fresh and colorful Mediterranean Quinoa Salad for a light and balanced meal. For another delicious grilled beef option, check out my Grilled Beef Sirloin recipe here.
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Grilled Beef Flank Steak Recipe with Marinated Vegetables
Ingredients
For the steak marinade:
- 700 g 700g beef flank steak
- 3 tbsp olive oil
- 3 cloves garlic crushed
- Salt and freshly ground black pepper to taste
For the grilled vegetables:
- 2-4 large tomatoes halved
- 1 medium zucchini sliced
- 2 red bell peppers cut into wedges
- 2 tbsp olive oil
- 2 cloves garlic minced
- Juice of 1 lemon
- 1 dl fresh parsley chopped
- Salt and pepper to taste
Sides:
- 600 g Fresh new potatoes boiled
- 500 g Fresh green beans boiled
Instructions
Marinate the steak:
- In a bowl, combine olive oil, crushed garlic, salt, and pepper. Add the flank steak and coat well. Cover and refrigerate for at least 30 minutes (up to 2 hours) to allow flavors to infuse.
Prepare the vegetables:
- In a bowl, mix olive oil, minced garlic, lemon juice, parsley, salt, and pepper. Toss the tomato halves, zucchini slices, and red bell pepper slices in the marinade. Set aside.
Grill the steak and vegetables:
- Place the flank steak on the grill. Grill for about 4-5 minutes per side for medium-rare, adjusting time depending on thickness and desired doneness. Remember the steak is thinner at one end, so watch carefully to avoid overcooking. Remove steak from grill and rest for 5-10 minutes before slicing thinly against the grain.
- Grill the marinated vegetables until tender and slightly charred, about 3-5 minutes per side.
Cook the potatoes and beans:
- Place scrubbed new potatoes in a saucepan filled with boiling water. Add tbsp salt. Reduce to a simmer, covered, and cook until tender when pierced with a fork (about 15–20 minutes, depending on size).
- Meanwhile, trim the green beans and cook in boiling water for 3–5 minutes, until just tender but still bright green. Serve warm, drizzled with the vegetable marinade dressing for an extra flavor boost.
Finish the vegetables:
- Return the grilled vegetables to the marinade bowl and toss gently to coat them in the flavorful dressing.
- Serve 1–2 grilled tomato halves per person, crushing slightly to release juices over the steak.
Notes
- The grilled tomato halves can be slightly crushed with a fork after grilling—their juices make a delicious dressing for the flank steak when combined with the marinade.
- Keep in mind that the flank steak is thinner at one end, so monitor the cooking carefully to avoid overcooking the thinner parts while waiting for the thicker sections to finish. Adjust grilling time accordingly and consider flipping frequently for even cooking.
- The cooking process continues while the meat is resting, so remove it from the grill just before it reaches your desired doneness.
- This recipe is perfect for a quick, satisfying dinner that combines the smokiness of grilled beef with fresh, bright vegetables and comforting sides. Enjoy!
