Grilled Steak and Green Tomatoes with Lemon-Herb Vinaigrette

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 lb. flank steak, trimmed
  • 6 slices green tomato
  • 1 small red onion, cut into 6 wedges
  • 1 tsp lemon zest
  • 1/2 cup fresh lemon juice
  • 1 1/4 tsp kosher salt, divided
  • 3/4 tsp black pepper, divided
  • 1 1/4 cups olive oil
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 tsp minced jalapeno
  • 2 garlic cloves, minced
  • 1 tbsp. vegetable oil
  • Garnish: black pepper

Directions

  1. Lightly score both sides of steak. Place steak, tomato slices and onion in a large dish.

  2. In a medium bowl, whisk together lemon zest and juice, 1/2 tsp salt, and 1/4 tsp pepper. Whisk in olive oil. Pour 3/4 cup lemon mixture over steak, tomatoes, and onion. Cover and refrigerate for 1 hour, turning once halfway through. Reserve remaining 1 cup lemon mixture.

  3. Add mint, basil, parsley, jalapeno and garlic to reserved 1 cup lemon mixture, whisking to combine; set aside.

  4. Preheat grill to medium-high heat. Brush grates with vegetable oil. Remove steak, tomatoes, and onion from dish; pat dry with paper towels. Discard marinade.

  5. Sprinkle steak with remaining 3/4 tsp salt and remaining 1/2 tsp pepper. Add steak to grill; cook until desired degree on doneness, about 4 minutes per side. Remove from grill; loosely cover with foil and let rest.

  6. Add tomatoes and onion to grill; cook until grill marks form and vegetables are softened, 2 to 3 minutes per side.

  7. Thinly slice steak against the grain. Serve steak, tomatoes, and onion with lemon-herb vinaigrette. Garnish with pepper.

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