Grilled Flank Steak With BBQ Veggies


Posted by Dr. Scott Wilson | 20-Jun-2014


 

You can’t go wrong with this sizzling combination of steak and veggies. Flank steak is a popular and easy summertime steak. Balsamic vinegar gives beef a rich flavour. Slice it thinly across the grain so that every bite melts in your mouth!

 
 
 
 

Ingredients:

      • 1 flank steak (about 600 g/20 ozs)
      • 1/4 cup (60 mL) balsamic vinegar
      • 1 tbsp (15 mL) each sodium reduced soy and Worcestershire sauce
      • 2 cloves garlic, grated
      • 2 tsp (10 mL) chopped fresh rosemary
      • 2 tsp (10 mL) extra virgin olive oil
      • 1 tsp (5 mL) Dijon mustard
      • 1 pkg (170 g/6 oz) sliced portabella mushrooms
      • 1 small red onion, cut into wedges
      • 1 zucchini, sliced
      • 1 red pepper, quartered
      • 3 cups (750 mL) baby spinach

    Directions:
    Using a fork, pierce flank steak all over and place in a resealable plastic bag. In a small bowl, whisk together vinegar, soy and Worcestershire sauces, garlic, rosemary, oil and mustard. Reserve 2 tbsp (25 mL) and pour remaining mixture into the bag. Refrigerate steak for at least 1 hour or up to 1 day. Place mushrooms, onion, zucchini and red pepper in a large bowl and spray lightly with cooking spray. Place vegetables on preheated greased grill over medium high heat for about 10 minutes, turning occasionally until tender crisp and golden. Return to bowl and drizzle with reserved balsamic mixture and toss to combine. Add spinach to wilt slightly; set aside. Place steak on grill turning occasionally for about 12 minutes or until desired doneness. Remove to clean cutting board and let stand for 5 minutes before slicing thinly across the grain. Place steak over top of salad to serve.
     

    Prep. Time: 15 min.
    Cook Time: 25 min.
    Makes: 6 servings

     

    Source: www.heartandstroke.com (Developed by Emily Richards, P.H. EC. for Health Canada and the Heart and Stroke Foundation)


Dr. Scott Wilson

Dr. Scott Wilson is the Founder & Chairman of Physiomed; one of Canada’s largest franchised networks of inter-disciplinary healthcare clinics. A graduate of Canadian Memorial Chiropractic College, Dr. Wilson founded Physiomed in 1994 and has since grown Physiomed to over 30 clinics in Southern Ontario and British Columbia. With hundreds of practitioners from over a dozen disciplines, Dr. Wilson and Physiomed have helped over 100,000 Canadians with physiotherapy, chiropractic, massage therapy, orthotic therapy, compression therapy and clinical conditioning as part of a program of rehabilitation and health optimization. In addition to helping patients improve their physical and mental well-being, Dr. Wilson has also mentored hundreds of practitioners to provide better care while enjoying more fulfilling careers. He is also a keynote speaker on many health related topics including how physiotherapy, chiropractic and health & wellness treatment can help with stress, weight loss, and unlocking the true potential within to achieve lasting physical well-being.

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