How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Flank Steak And Balsamic Vegetables?

You need 8 ingredients. The key ingredients include: 1 pound flank steak, Kosher salt and pepper, 1 medium eggplant, cut into 1/2-inch rounds, 2 bell peppers (any color), quartered, and more.

Is Grilled Flank Steak And Balsamic Vegetables suitable as meat & poultry?

Yes, Grilled Flank Steak And Balsamic Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Grilled Flank Steak And Balsamic Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Flank Steak And Balsamic Vegetables Recipe

Name: Grilled Flank Steak And Balsamic Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound flank steak; Kosher salt and pepper; 1 medium eggplant, cut into 1/2-inch rounds; 2 bell peppers (any color), quartered; 6 tablespoons extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 clove garlic, chopped; 1/2 cup fresh flat-leaf parsley, chopped

Try this homemade Grilled Flank Steak And Balsamic Vegetables recipe the whole family will love. Made with Kosher salt, eggplant, bell peppers and extra…

This Grilled Flank Steak And Balsamic Vegetables relies on simple, everyday ingredients such as flank steak, kosher salt and pepper, extra-virgin olive oil and balsamic vinegar. It comes together quickly and makes 4 servings, at about 540 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 pound flank steak
Kosher salt and pepper
1 medium eggplant, cut into 1/2-inch rounds
2 bell peppers (any color), quartered
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, chopped
1/2 cup fresh flat-leaf parsley, chopped

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Quick Info

Servings
4 servings
Calories
540 kcal
Category
Meat & Poultry

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