Mar­i­nated Grilled Flank Steak with Gre­mo­lata

AC­TIVE TIME: 15 min. TO­TAL TIME: 11⁄2 hrs. SERVES: 6

Simple Grace - - Sunday Supper -

3 cloves gar­lic, di­vided

2 Tbs. bal­samic vine­gar 2 Tbs. olive oil

1 lemon, zested and juiced

1 Tbs. Di­jon mus­tard

1⁄2 cup sliced scal­lions

1 (11⁄4 lb.) flank steak

1⁄4 cup packed fresh pars­ley

leaves 1 Mince 2 gar­lic cloves; place in large zip-top bag. Add bal­samic vine­gar, olive oil, 2 Tbs. lemon juice, Di­jon mus­tard and sliced scal­lions. Sea­son to taste with salt and pep­per. Add steak. Squeeze air out of bag and seal. Let mar­i­nate 1 hr. or chill overnight.

2 Mince re­main­ing gar­lic clove, lemon zest and pars­ley; com­bine in bowl to make gre­mo­lata. Sea­son to taste with salt and pep­per.

3 Heat grill to medium-high for di­rect cook­ing. If chilled, bring steak to room temp. Grill 8 to 10 min. for medium-rare, turn­ing once. Let sit 10 min. Slice steak; top with gre­mo­lata. Per serv­ing: Cal. 183 Pro. 19g Carb. 2g Fiber 0g Sug. 1g Chol. 57mg Sod. 86mg To­tal fat: 10g Sat. 0g Trans. 0g

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