Flank Steak with Grilled Zucchini and Rosemary Roasted Potatoes
This hearty dish features tender flank steak, grilled zucchini, and flavorful rosemary roasted potatoes.
Ingredients - Serves 4
- Garlic - 2 cloves, minced
- Salt and pepper - To taste
- Rosemary - 1 tablespoon, chopped
- Olive oil - 3 tablespoons
- Potatoes - 1.5 pounds, cut into chunks
- Zucchini - 2, sliced lengthwise
- Flank steak - 1.5 pounds
Let's Get Started
- Preheat your grill and oven to 400°F.
- Toss the potatoes with 2 tablespoons of olive oil, rosemary, half of the minced garlic, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 30-40 minutes, or until golden and crispy.
- While the potatoes are roasting, rub the flank steak with the remaining olive oil, garlic, salt, and pepper. Grill for 5-7 minutes on each side, or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing.
- Grill the zucchini slices for 2-3 minutes on each side, or until they have nice grill marks.
- Serve the sliced steak with the grilled zucchini and rosemary roasted potatoes on the side.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 600
- Fat: 30g
- Carbs: 40g
- Protein: 45g
- Sodium: 500mg
- Sugar: 5g
