Grilled Flank Steak With Zucchini, Tzatziki, And Fresh Herb Vinaigrette Recipe

Name: Grilled Flank Steak With Zucchini, Tzatziki, And Fresh Herb Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for marinade:; 1/2 cup red wine vinegar; 1/4 cup Worcestershire sauce; 1/5 cup vegetable oil; 2 tablespoons Dijon mustard; 2 tablespoons brown sugar; 2 large cloves garlic, minced; 1 medium shallot, minced; 2 tablespoons chopped fresh herbs such as thyme or oregano; 1 1/2 pounds flank steak; for zucchini and serving:; 3 medium zucchini, ends removed and thinly sliced longways; 1 container Cava Tzatziki; 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 clove garlic, finely minced; 1 bunch fresh chives, snipped into small pieces; salt and pepper to taste

Servings: persons

for marinade:
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
1/5 cup vegetable oil
2 tablespoons Dijon mustard
2 tablespoons brown sugar
2 large cloves garlic, minced
1 medium shallot, minced
2 tablespoons chopped fresh herbs such as thyme or oregano
1 1/2 pounds flank steak
for zucchini and serving:
3 medium zucchini, ends removed and thinly sliced longways
1 container Cava Tzatziki
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, finely minced
1 bunch fresh chives, snipped into small pieces
salt and pepper to taste

1
For marinade, mix all marinade ingredients together and add flank steak. Marinate for at least one hour and up to 24 hours.
2
Preheat grill to high heat. Grill flank steak until cooked to desired doneness, approximately 3 to 4 minutes per side for medium rare. Grill sliced zucchini for approximately the same time, until lightly charred and softened. Remove steak to cutting board and let rest at least 5 minutes or ideally up to 10 minutes.
3
Slice steak into 1/2-inch slices across the grain at an angle (position knife perpendicular to the sinews of the meat and slice diagonally at 45 degrees towards the end of the steak).
4
For vinaigrette, whisk olive oil, lemon juice, garlic, chives, salt, and pepper rapidly until emulsified (we like to put our dressings in a jar and shake to achieve desired consistency).
5
To serve, spread tzatziki across bottom of a large platter. Alternate portions of steak and zucchini across platter. Drizzle with vinaigrette.

824

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 18 ingredients. The key ingredients include: for marinade:, 1/2 cup red wine vinegar, 1/4 cup Worcestershire sauce, 1/5 cup vegetable oil, and more.

Yes, Grilled Flank Steak With Zucchini, Tzatziki, And Fresh Herb Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Flank Steak With Zucchini, Tzatziki, And Fresh Herb Vinaigrette

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