Ingredients
The following ingredients have 4 Servings
- 1 lb Flank Steak
- 1/4 cup olive oil
- 1/2 cup red wine or balsamic vinegar
- 2 cloves garlic (finely chopped)
- 3 tablespoons chopped flat leaf parsley
- 2 tablespoons fresh oregano
- 1 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 5 large green zucchini squash
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 1 yellow onion (finely sliced)
- 4 cloves garlic (roughly chopped)
- kosher salt and freshly cracked black pepper to taste
- 2-3 Large Colorful Heirloom Tomatoes
Instruction
- Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
- Heat a grill over medium high heat.
- Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks.
- Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.
- Using a spiralizer, cut the zucchinis into noodles
- Heat a large wok over medium high heat and add the olive oil. Add the red pepper flakes, onions and garlic and saute for 1 minute until fragrant.
- Add the zucchini noodles to the wok and saute for 90 seconds. Remove the zucchini noodles from the heat and season with salt and pepper, and transfer them to a serving platter.
- Slice the flank steak against the grain and place on top of the zucchini noodles. Serve immediately. Cut the heirloom tomatoes into wedges and nestle into the dish.
