Red Wine-Rosemary Grilled Flank Steak with Grilled

Name: Red Wine-Rosemary Grilled Flank Steak with Grilled Mixed Vegetables and Lemony White Bean Skodali with Grilled Pita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups dry red wine; 4 small sprigs fresh rosemary; 4 sprigs fresh thyme; 2 bay leaves; 1 small onion, coarsely chopped; 4 cloves garlic, coarsely chopped; 3 tablespoons olive oil; 1 (2 pound) flank steak; Salt and freshly ground black pepper; 2 large ears fresh corn, husked and cut crosswise into 4 pieces; 1 small eggplant, cut crosswise into 1/2-inch thick rounds; 1 large Vidalia onion, cut into 3/4-inch thick wedges; 1 large red bell pepper, seeded and quartered; 1 large yellow bell pepper, seeded and quartered; 1 large zucchini, quartered; 12 asparagus spears, trimmed; Olive oil; Salt and freshly ground pepper; Finely chopped parsley and chives; 2 cups cooked white beans, 1/4 cup cooking liquid reserved; 2 tablespoons chopped garlic; 1/3 cup fresh lemon juice; 1/4 cup tahini; 1/4 cup olive oil; 1/4 cup finely chopped parsley; 3 tablespoons finely chopped fresh mint; 12 pitas; Olive oil

Servings: persons

3 cups dry red wine
4 small sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
3 tablespoons olive oil
1 (2 pound) flank steak
Salt and freshly ground black pepper
2 large ears fresh corn, husked and cut crosswise into 4 pieces
1 small eggplant, cut crosswise into 1/2-inch thick rounds
1 large Vidalia onion, cut into 3/4-inch thick wedges
1 large red bell pepper, seeded and quartered
1 large yellow bell pepper, seeded and quartered
1 large zucchini, quartered
12 asparagus spears, trimmed
Olive oil
Salt and freshly ground pepper
Finely chopped parsley and chives
2 cups cooked white beans, 1/4 cup cooking liquid reserved
2 tablespoons chopped garlic
1/3 cup fresh lemon juice
1/4 cup tahini
1/4 cup olive oil
1/4 cup finely chopped parsley
3 tablespoons finely chopped fresh mint
12 pitas
Olive oil

1
To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine.
2
Add the steak and turn to coat both sides.
3
Cover and refrigerate at least 4 hours or overnight.
4
Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side.
5
Let sit 5 minutes and slice against the grain.
6
Preheat grill.
7
Brush the vegetables with olive oil and season the vegetables with salt and pepper to taste.
8
Grill all the vegetables until just cooked through.
9
Arrange on a platter and sprinkle with herbs.
10
Place the beans, garlic and lemon juice in a food processor and process until the beans are coarsely chopped.
11
Add tahini and oil and process until smooth.
12
Add some of the cooking liquid if too thick.
13
Season with salt and pepper to taste.
14
Scrape into a bowl and fold in the parsley and mint.
15
Brush the pita on both sides with olive oil and grill until lightly golden brown.
16
Cut into wedges.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 28 ingredients. The key ingredients include: 3 cups dry red wine, 4 small sprigs fresh rosemary, 4 sprigs fresh thyme, 2 bay leaves, and more.

Yes, Red Wine-Rosemary Grilled Flank Steak with Grilled Mixed Vegetables and Lemony White Bean Skodali with Grilled Pita falls under the Meat & Poultry category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Red Wine-Rosemary Grilled Flank Steak with Grilled Mixed Vegetables and Lemony White Bean Skodali with Grilled Pita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions