Ingredients

The following ingredients have 4 Servings
  • 1 ½ lb flank steak
  • 4 small zucchini (cut lengthwise)
  • 4 big carrots cut lengthwise
  • 2 cups of grape tomatoes (halved)
  • ½ cup red onions (chopped)
  • ½ cup fresh parsley (chopped)
  • ½ cup fresh basil (chopped)
  • 1 clove garlic (chopped)
  • 1 tsp. Dijon mustard
  • Juice from half a lemon
  • 6 tbsp. extra virgin olive oil
  • Sea salt and freshly ground black pepper

Instruction

  • In a food processor, combine all the ingredients for the vinaigrette except for the olive oil. Blend all the ingredients for one minute, and then slowly pour in the olive oil. Transfer to a bowl and reserve.
  • Preheat the grill to medium-high heat.
  • Grill the flank steak for about 8 minutes for medium rare, or more if you like it Well done. Once cooked, remove from the grill and set aside to rest.
  • In a bowl, combine the zucchini, the carrots, the red onions, and 1 tbsp. of the vinaigrette and combine well. Place the vegetables on the grill and cook for 5 to 6 minutes, flipping them once.
  • Cut the cooked steak into slices and, in a big bowl, combine the steak, the cooked vegetables, and the grape tomatoes.
  • Add the remaining vinaigrette and toss to mix season to taste with sea salt and black pepper before serving.