This sizzling combination of steak and vegetables will melt in your mouth. Balsamic vinegar gives beef a rich flavour. Serve over top of a salad.
- 1 flank steak (about 565 g/1¼ lb)
- 60 mL (¼ cup) balsamic vinegar
- 15 mL (1 tbsp) sodium-reduced soy
- 15 mL (1 tbsp) Worcestershire sauce
- 2 cloves garlic, grated
- 10 mL (2 tsp) chopped fresh rosemary
- 10 mL (2 tsp) extra virgin olive oil
- 5 mL (1 tsp) Dijon mustard
- 1 pkg (170 g/6 oz) sliced portabella mushrooms
- 1 small red onion, cut into wedges
- 1 zucchini, sliced
- 1 red pepper, quartered
- 750 mL (3 cups) baby spinach
- Using a fork, pierce flank steak all over and place in a resealable plastic bag.
- In a small bowl, whisk together vinegar, soy sauce, Worcestershire sauce, garlic, rosemary, oil and mustard. Reserve 30 mL (2 tbsp) and pour remaining mixture into the bag. Refrigerate steak for at least 1 hour or up to 1 day.
- In a large bowl, place mushrooms, onion, zucchini and red pepper and spray lightly with cooking spray. Place vegetables on preheated greased grill over medium-high heat for about 10 minutes, turning occasionally until tender crisp and golden. Return to bowl and drizzle with reserved balsamic mixture and toss to combine. Add spinach to wilt slightly; set aside.
- Place steak on grill, turning occasionally for about 12 minutes or until desired doneness. Use a digital food thermometer to check that the steak has reached an internal temperature of 74°C (165°F). Remove to a clean cutting board and let stand for 5 minutes before slicing thinly across the grain (see tip).
- Slicing a steak against the grain means cutting perpendicular to the long fibers instead of cutting in the same direction. This makes the steak more tender and easier to chew.
- Little chefs can whisk up the marinade. Older kids can help cut up the vegetables.
- Toss leftovers with cooked whole grain pasta or quinoa for a whole new meal.
- Change up this recipe by using different seasonal vegetables.