Grilled Flank Steak and Vegetables

Tender grilled flank steak with a flavorful marinade alongside grilled vegetables.

5 from 1 vote

This marinated Grilled Flank Steak with Grilled Vegetables is the perfect summer dinner for the whole family that you can make on an outdoor grill or indoor grill pan. It's simple yet so flavorful, and it's guaranteed to be a crowd pleaser.

Prep Time20

Cook Time10

Resting Time10

Total Time40

Course: Dinner, Main Course

Cuisine: American

Keyword: flank steak marinade, grilled flank steak, grilled flank steak marinade, marinated flank steak

Servings: people

Calories: 682kcal

Author: Samantha Ferraro

Equipment

Ingredients

For the steak marinade:

1 2- pound flank steak
¼ cup Olive oil + more for finishing
2 tablespoons red wine vinegar
1-2 sprigs Fresh oregano leaves roughly chopped
2 garlic cloves grated or minced
½ teaspoon cumin
½ teaspoon paprika
1 teaspoon kosher salt
½ teaspoon ground black pepper
Chopped parsley leaves for garnish
Flaky sea salt for garnish

For the Vegetables:

4-5 Yellow onions sliced into ½ inch - ¾ inch-thick slices
2 medium zucchinis sliced into ½ inch thick slices
8-10 mini bell peppers
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 garlic cloves grated or minced
1 teaspoon kosher salt
½ teaspoon ground black pepper

US Customary - Metric

Instructions

Pat the flank steak dry with paper towels on both sides and place it in a resealable plastic bag.
Add the olive oil, red wine vinegar, fresh oregano, grated garlic, cumin, paprika, kosher salt, and black pepper to the bag. Seal the bag, massage the marinade mixture all over the steak, and let it marinate for at least 30 minutes or up to overnight.
While the steak is marinating, preheat an outdoor grill or indoor grill pan to medium-high heat.
In a bowl, toss the vegetables with olive oil, balsamic vinegar, grated garlic, kosher salt, and black pepper until evenly coated.
Once the grill is hot, grill the flank steak for 4-5 minutes per side until charred on the outside and medium-rare in the center. Once done, let the steak rest for at least 5 minutes before slicing.
Grill the vegetables for 2-3 minutes per side until charred on the outside.
After the steak has rested, slice it against the grain into thin slices and arrange it on a wide platter along with the grilled vegetables. Garnish with chopped parsley.

Notes

- Let the Steak Marinade: Anywhere from 20 minutes to overnight. The longer it sits, the more tender and flavorful it will become.

- Bring the Steak to Room Temperature: Before grilling or any kind of cooking, bring the meat to room temperature. This ensures that the steak is cooked at an even temperature.

- Let the Meat Rest: After cooking, let the meat rest for at least 5 minutes before slicing.

- Season After Cooking: A good hunk of meat like this flank steak can handle the seasoning. After slicing, sprinkle a bit more flakey salt right on top.
- Here are more Steak Recipes try my Grilled Tomahawk Steak with Chimichurri Butter or Cast Iron Steak with Mushrooms.

Nutrition