Ingredients

1 1/2 pounds flank steak
1 pound small fresh white mushrooms (about 6 cups)
1 pound zucchini, halved lengthwise and cut in 1 1/2-inch pieces
1 large red bell pepper, cut in 2-inch pieces
3/4 cup bottled balsamic vinaigrette salad dressing

Directions

1. Prepare outdoor grill, placing grill rack 5 inches from heat or preheat broiler. Arrange meat and vegetables in a 13 x 9 x 2-inch baking dish. Add dressing; turning to coat. Cover; let stand at room temperature for 20 minutes.
2. Arrange vegetables on grill or broiler rack. Cook about 5 inches from heat source until vegetables are tender, about 10 minutes, turning occasionally; remove from rack to a covered bowl. Place meat on rack; grill or broil until cooked as desired, about 5 minutes on each side for medium. Thinly slice steak diagonally across the grain.
Let the steak rest for about 5 minutes before slicing. Use any leftover steak and vegetables to make burritos or a grilled steak and vegetable pizza.
Steak and Mushrooms with
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