Red Wine-Rosemary Grilled Flank Steak With Grilled Mixed Vegetables And Lemony White Bean Skodali With Grilled Pita
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
45
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cups
Red Wine (dry)4 small
Rosemary (sprigs fresh)4 sprigs
Thyme (fresh)1 small
Onion (coarsely chopped)2 tbsps
Garlic (chopped)910 g
Steak (flank)1
Salt1 large
Zucchini (quartered)2 cups
White Bean (cooked, 1/4 cup)1 cup
Lemon Juice (fresh)1 cup
Tahini1 cup
Parsley (finely chopped)3 tbsps
Mint (finely chopped fresh)12
PitasDirections:
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