Marinated Flank Steak
Ingredients:
1 small red onion, quartered
1/3 cup balsamic vinegar
1/4 cup capers, drained
2 tablespoons chopped fresh oregano
3 cloves garlic, minced
1 1/2 pounds flank steak (I used a different kind of steak)
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Directions:
1. Sliver one-quarter of the onion and set aside. Chop the rest of the onion. Mix it in a bowl with the vinegar, capers, oregano, and garlic. Combine 1/4 cup of this mixture with the slivered onions and set aside.
2. Sprinkle both sides of the steak with the salt and pepper; prick well with a fork. In a large zip-top food-storage bag, combine the steak with the remaining onion mixture. Marinate for 1 hour or overnight.
3. Heat the grill or the broiler, positioning the oven broiler rack so that the meat on the rack in the pan is 4 inches from the heat source. Remove the meat from the marinade, and place on the grill over direct heat or on an oven rack set in the broiler pan. Discard the marinade. Grill or broil for 4 to 5 minutes per side for medium-rare. Let stand for 5 minutes before slicing.
4. Place the meat on a platter and pour the reserved onion mixture over the steak.
Oven Roasted Vegetables
Ingredients:
1/2 medium zucchini, cut into bite-size pieces
1/2 medium summer squash, cut into bite-size pieces
1/2 medium red bell pepper, cut into bite-size pieces
1/2 medium yellow bell pepper, cut into bite-size pieces
1/2 pound fresh asparagus, cut into bite-size pieces
1/2 red onion
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
Ingredients:
1 small red onion, quartered
1/3 cup balsamic vinegar
1/4 cup capers, drained
2 tablespoons chopped fresh oregano
3 cloves garlic, minced
1 1/2 pounds flank steak (I used a different kind of steak)
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Directions:
1. Sliver one-quarter of the onion and set aside. Chop the rest of the onion. Mix it in a bowl with the vinegar, capers, oregano, and garlic. Combine 1/4 cup of this mixture with the slivered onions and set aside.
2. Sprinkle both sides of the steak with the salt and pepper; prick well with a fork. In a large zip-top food-storage bag, combine the steak with the remaining onion mixture. Marinate for 1 hour or overnight.
3. Heat the grill or the broiler, positioning the oven broiler rack so that the meat on the rack in the pan is 4 inches from the heat source. Remove the meat from the marinade, and place on the grill over direct heat or on an oven rack set in the broiler pan. Discard the marinade. Grill or broil for 4 to 5 minutes per side for medium-rare. Let stand for 5 minutes before slicing.
4. Place the meat on a platter and pour the reserved onion mixture over the steak.
Oven Roasted Vegetables
Ingredients:
1/2 medium zucchini, cut into bite-size pieces
1/2 medium summer squash, cut into bite-size pieces
1/2 medium red bell pepper, cut into bite-size pieces
1/2 medium yellow bell pepper, cut into bite-size pieces
1/2 pound fresh asparagus, cut into bite-size pieces
1/2 red onion
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
Leftovers - FYI these roasted veggies are AMAZING mixed in with some pasta, which is how we used the leftovers. I made a double portion on night one, reheated the other half on night two and mixed them in with pasta, and cut up pieces of chicken. Tossed with garlic, oil, and some italian seasoning. Yummy!
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