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Grilled Flank Steak With Summer Vegetables

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Grilled Flank Steak With Summer Vegetables

 

      Yield: 4 Servings



 

      1 md lemon

      1 md garlic clove

      6 T  olive oil

      1 lb flank steak

    1/4 c  basil leaves,stemmed

           -(loosely pack,ed)

      4 md tomatoes (about 1 pound)

      1    salt (to taste)

      1    freshly-ground black pepper

           -(to tas,te)

      4 md zucchini (about 1 pound)

      4 sl italian bread (3/4-inch

           -thick)

PREPARATION:  Squeze 2 1/2 tablespoons lemon juice into a large,

shallow dish.  Peel and mince the garlic, and add it to the lemon

juice with 5 tablespoons of the olive oil.  Add the flank steak to

the dish, turn once in the marinade, and set aside for 15 minutes.

Mince the basil. Thinly slice the tomatoes and put them in a flat




dish with the remaining olive oil.  Sprinkle the tomatoes with the

basil and salt and pepper; set aside. Trim and cut the zucchini

lengthwise into 1/4-inch thick slices.

COOKING AND SERVING:  Heat the grill.  Season the meat with salt and

pepper and place on the grill.  Brush the zucchini and the bread with

the remaining meat marinade and place on grill. Grill the meat,

zucchini and bread for 3 minutes.  Turn, and grill for 3 minutes

more, until the meat is medium-rare, zucchini is crisp-tender, and

bread is toasted. Slice the meat thinly across the grain.  Arrange

the meat, zucchini, bread, and tomato slices on individual serving

plates. Spoon any meat juices (from the carving board) over the meat

and bread. Serve immediately.

Makes 4 servings.








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