Grilled Flank Steak and Roasted Artichokes with Gruyere and Parmesan

1. 1

   Coat a stove-top grill pan or outdoor grill with cooking spray and preheat to medium-high.

2. 2

   Drain artichoke hearts, reserving marinade, and transfer marinade to a shallow dish.

3. 3

   Season both sides of steak with salt and pepper and add to marinade.

4. 4

   Let stand 10 minutes (and up to 24 hours).

5. 5

   Remove steak from marinade (discard marinade) and grill 5 minutes per side for medium meat.

6. 6

   Let stand 10 minutes before slicing crosswise into 1/4-inch thick slices.

7. 7

   Meanwhile, preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.

8. 8

   Cut artichoke hearts in half lengthwise and place in prepared pan.

9. 9

   Top artichokes with both cheeses.

10. 10

    Roast 15 minutes, until cheese melts and is golden brown.

11. 11

    Spoon artichokes over steak slices just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.