Balsamic Flank Steak with Veggie Kabobs
- 3 cloves garlic peeled and sliced
- 1 tablespoon chopped rosemary
- 1 tablespoon dried oregano
- 2 tablespoons whole grain mustard
- 1/2 cup balsamic vinegar
- 2 tablespoons olive oil
- sea salt and freshly ground black pepper to taste
- 1 2-pound flank steak trimmed
- 1 large zucchini cut into large chunks
- 1 large yellow squash cut into large chunks
- 1 large red onion cut into eighths
- 1 large red bell pepper de-seeded, de-ribbed and cut into large chunks
- 6 cups chopped spinach
- bamboo skewers or metal
- DO-AHEAD TIP: Marinate steak overnight or for at least 4 hours (see recipe). If using bamboo skewers, presoak them in water for 30 minutes, to prevent burning on the grill.
- In a blender, combine first 5 ingredients (garlic through vinegar) and puree until garlic is minced. With the machine on, gradually add the oil until creamy then lightly season with salt and pepper.
- Place steak in a glass or ceramic baking dish and pour all but 1/4 cup of vinaigrette on top. Turn to coat then cover with plastic wrap and refrigerate overnight or for at least 4 hours. Refrigerate reserved marinade in an airtight container.
- At time of cooking, preheat grill to MEDIUM-HIGH. Lightly oil grill grates then remove steak from marinade, sprinkle with a little more salt and pepper and grill for 10 to 12 minutes, turning occasionally, until lightly charred or a meat thermometer inserted in the thickest part registers 125 degrees. Transfer steak to a cutting board and allow it to rest for 5 minutes.
- Meanwhile, alternately thread zucchini, yellow squash, red onion and bell pepper chunks onto skewers and grill alongside steak, turning occasionally, until done. Thinly slice steak against the grain (diagonally) and serve over spinach with kabobs on the side. Pass reserved vinaigrette at the table (shake before using). Enjoy!
LC SERVING SUGGESTION: You really don’t need to add anything to this nutritious meal! SERVING SUGGESTION: You really don’t need to add anything to this nutritious meal! KOSHER: Make sure beef is certified kosher. GLUTEN FREE: Make sure mustard and vinegar are gluten free. NUTRITION:per serving: 493 Calories; 25g Fat; 51g Protein; 18g Carbohydrate; 6g Dietary Fiber; 114mg Cholesterol; 369mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. Points: 13
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