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
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Lightly score both sides of steak. Place steak, tomato slices and onion in a large dish.
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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.
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Add mint, basil, parsley, jalapeno and garlic to reserved 1 cup lemon mixture, whisking to combine; set aside.
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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.
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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.
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Add tomatoes and onion to grill; cook until grill marks form and vegetables are softened, 2 to 3 minutes per side.
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Thinly slice steak against the grain. Serve steak, tomatoes, and onion with lemon-herb vinaigrette. Garnish with pepper.