September 11, 2011 by Flora Dawn
Flank steak grills up very quickly, making it the perfect choice for a weeknight dinner or easy entertaining. It’s a favorite at my house for a quick dinner any day of the week.
This recipe is based on a dish from Paula Deen’s The Deen Family Cookbook. It’s much more my style than the typical Paula dishes, which tend to be too heavy on the cream and butter (making them not so friendly on my waist or cholesterol).
This isn’t a recipe truly from Paula Deen, it’s from her husband Michael. If this dish is any indication of his cooking, I am thinking maybe he should write a cookbook, because it is delicious.
I did significantly reduce the oil in this recipe, but other than that it was great as written. I served it with rice and it was a hit with the whole family.
I used bell peppers, onions, and zucchini as the vegetables, but you could exchange them for your family’s favorites. Anything that grills well could work here (eggplant, mushrooms, asparagus, etc).
Grilled Flank Steak and Vegetables
The meat and veggies take almost the same amount of time to grill. So by the time you are slicing the steak the veggies should be ready too, making this a really quick and easy dinner.
- 1 1/2 tablespoons soy sauce (I use San-J’s gf one)
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 cup vegetable or canola oil
- about 2 pounds flank steak or flat iron steak
- 1 small zucchini, cut into 1-inch chunks
- 1 large bell pepper, seeded and cut into 1-inch strips
- 1 sweet onion, peeled and cut into 1-inch chunks
- If using wooden skewers for the vegetables, soak in water for at least 30 minutes.
- In a 9×13 pan, whisk together the soy sauce, mustard, garlic, oregano, salt, pepper and garlic powder. Slowly add the oil, and whisk to combine. Remove a few tablespoons of the marinade to a separate container (to use to brush the veggies). Add the steak to the dish and turn over to cover both sides with the marinade. Cover and refrigerate for at least one hour (it can be marinated over night).
- Thread the vegetables onto skewers. Brush with the reserved marinade.
- Preheat grill. Remove steak from marinade and grill for about 5 minutes per side for medium-rare (I typically cook mine about 7 minutes per side, as we like it more medium). Remove from heat and allow to rest 5 minutes on a platter or cutting board before slicing against the grain.
- Place the vegetables on the grill and cook about 5 minutes per side, or until they are the desired tenderness. Remove from heat and carefully remove the vegetables from the skewers. Serve with the sliced steak.