Recipes

Grilled Flank Steak with Rosemary and Garlic

Served with Grilled Ratatouille

(Serves 6)

1/3 c. (75 ml)  finely chopped fresh rosemary
4 large cloves garlic, finely minced
1 tsp. (5 ml)  coarsely cracked pepper
2 tbsp.  (25 ml) olive oil
1 large flank steak
1 tsp. (5 ml)  kosher salt
 
1. In a bowl, combine, the rosemary, garlic. pepper and olive oil.
2. Pour the marinade into a medium zip-lock bag.   Add the flank steak and seal.
3. Rotate the bag so that all surfaces of the steak are covered.
4. Place in the fridge and marinate for at least 3 hours or overnight.
5. Remove the steak from the fridge and let sit out at room temperature for at least 20 minutes. Season with the salt.
6. Preheat an outdoor gas or charcoal grill.
7. Grill the steak, on high heat for about 4-6 minutes per side.   Let rest for at least 10 -15 minutes before slicing against the grain on an angle into very thin slices.
 

Grilled Ratatouille

3 cloves garlic, minced
1/2 c. (125 ml)  olive oil
1  tsp. ( 5 ml)  kosher salt
1/2 tsp. red pepper flakes
1 large sweet red pepper, cored, seeded and cut into quarters
1 large sweet green pepper cored seeded and cut into quarters u8uym
3 plum tomatoes, cut in half and seeds removed
2 medium zucchini, stem end trimmed and discarded and cut into 1-inch (2.5 cm)  pieces on an angle  (use a combination of zucchini and yellow summer squash
1 sweet white onion , peeled and cut into ¾ inch slices
1 medium eggplant, cut into 1- inch  (2.5 cm) rounds
1/3 c. (75 ml)  basil leaves, torn or cut into chiffonade
 
1. In a large stainless or glass bowl, combine the garlic, olive oil, salt and pepper flakes.
2. Add the sweet pepper pieces, tomatoes, and zucchini. Toss gently to coat.
3. On a preheated grill, place the peppers and tomatoes skin side down. Add the zucchini. Using a pastry brush, brush any remaining oil in the bowl over the onion slices and eggplant slices. (Add more oil if necessary).
4. Place the onions and eggplant on the grill.
5 Grill all vegetables until slightly charred, turning as needed.  The zucchini and tomatoes will be the first vegetables to cook, followed by the onion, peppers and eggplant.
6. As the vegetables are cooked return them to the bowl with any leftover marinade.
7. When all the vegetables are cooked, let them cool slightly. Remove the skin from the tomatoes and the peppers (they should slip off easily.) and cut into smaller pieces.
8. Cut the onions and eggplant into bite size pieces.  Return all vegetables back to the bowl and season with salt to taste. (This can be done 30 to 45 minutes  ahead and left to sit  at room temperature). Just before serving stir in the basil.

To serve:
Serve the thinly sliced meat along with the grilled ratatouille.