Grilled Beef Flank Steak Recipe with Marinated Vegetables
If you’re looking for a flavorful and simple grilled dinner, this Grilled Beef Flank Steak Recipe with Marinated Vegetables is perfect. The steak is marinated with garlic, olive oil, salt, and pepper for a juicy, tender result. At the same time, the vegetables are grilled to perfection with a zesty olive oil and lemon marinade. Served alongside steamed new potatoes and green beans, this meal is a delicious balance of smoky, fresh, and vibrant flavors. It is ideal for summer evenings or any time you want an easy yet impressive dinner.
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!