Marinated Flank Steak and Roasted Vegetables

If you are looking for a meal that will satisfy both the meat lover and the health-conscious, look no further than our Marinated Flank Steak and Roasted Vegetables. This meal is fantastic with a rich flavour that will please everyone at your table!

Flank Steak:

  • 1 Flank steak
  • 1 tbsp Parthena Greek Mountain Oregano
  • 1 tsp seasoning salt
  • ½ tsp Parthena Mediterannean Sea Salt
  • ¼ tsp fresh ground black pepper
  • ¼ tsp garlic powder
  • ¼ onion powder
  • ¼ cup Parthena Extra Virgin Olive Oil
  • 1 sprig of fresh rosemary, stripped off stem
  • 2 tbsp fresh chopped parsley
  1. Rub on all the dry spices, rosemary, fresh parsley, and Parthena Extra Virgin Olive Oil on the flank steak and let marinate for 1-2 hours.
  2. Heat the BBQ or a skillet to 350 degrees.
  3. Place the flank steak on to the grill, alternating the meat placement on the grill to create a criss-cross pattern on both sides.  Depending on how you like your meat cooked, we recommend 8-10 minutes for rare to medium-rare, 2 additional minutes for medium, and longer for well done. When cooked to your preference, take the flank steak off the grill and rest on a plate covered with foil to tent the steak.
  4. Slice in julienned slices against the grain and serve with roasted veggies. Flank steak can also make a terrific addition to summer salads topped with feta. Also, try it served on pasta with marinara sauce. Yummy!

Roasted Vegetables:

  • 2 red peppers, sliced in large wedges
  • 2 zucchini, sliced in large slices about ½ inch thick.
  • 1 large red onion, sliced in rounds about ¼ to ½ inch thick.
  • 1 eggplant, sliced in ½ inch slices
  • 300g of mushrooms, sliced in half
  •  ¼ cup of Parthena Extra Virgin Olive Oil
  • 1/4 tsp Parthena Mediterannean Sea Salt
  • 1/4 tsp fresh ground black pepper
  • 1 bunch of fresh parsley, chopped
  1. Slice all your vegetables, mix them in a bowl with the Parthena Extra Virgin Olive Oil, fresh parsley, and salt and pepper.
  2. Transfer to a baking tray and roast at 400 degrees F, turning vegetables often until tips are brown and vegetables are tender.

Tip: Vegetables can also be done on the BBQ; make sure to turn them frequently. 


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