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Barbecued Flank Steak and Veggies
Flank steak is a tougher cut of beef. It will be even juicier if you let it sit overnight in a marinade containing the juices of 1 lemon, 1 orange and 1 lime.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
6 beets, scrubbed, with tops trimmed about 1 inch above the stem end
Vegetable packets (recipe follows)
1 (2 lb) flank steak
1 French baguette, cut diagonally into 1-1/2 inch thick slices
Horseradish yogurt (recipe follows)
Salt
Pepper
Horseradish Yogurt
2 cups plain yogurt
1/4 cup green onions
1/2 tsp each mustard seed and cumin seed
1 Tbsp prepared horseradish (or to taste)
Vegetable Packets
2 onions, thinly sliced
1 lb mushrooms, washed and sliced
1 yellow or red bell pepper, stemmed, seeded and chopped
1/4 cup olive oil
Method/Steps
Horseradish Yogurt
Stir all ingredients together. Cover and chill at least 1 hour.
Vegetable Packets
Lay all vegetables on a 12 x 30 inch piece of heavy foil. Bring ends of foil together and make a double fold to seal. Pat packet to level vegetables.
Barbecued Flank Steak
1. Lay beets and vegetable packet on grill, but not directly over heat. Cover barbecue and open dampers. After 30 minutes, add more charcoal, if using. Cook vegetables until beets are very tender when pierced, about 45 minutes.
2. Transfer beets to a platter. Pull open top of vegetable packet and fold foil back to make a deep rimmed container and keep warm on cool area of grill.
3. Sprinkle salt over steak and lay directly over the coals. Cook until medium rare.
4. Lay bread close to, but not directly over coals and cook, turning often, until lightly toasted, about 5 minutes.
5. Remove meat to a platter and let rest about 5 minutes. Cut beets in half and scoop them out of the skin or slice the skin off. Place vegetable packet on the platter. Slice meat across the grain into thin, slanting slices; serve with horseradish yogurt. Add pepper to taste.
Wine and Spirits Match
Enjoy this dish with a glass or two of Zinfandel.