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Old 29-06-2005, 11:50 PM
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Default Red Wine-Rosemary Grilled Flank Steak With Grilled Vegetables

-= Exported from BigOven =-

Red Wine-Rosemary Grilled Flank Steak With Grilled Vegetables

Recipe By: HOT OFF THE GRILL with Bobby Flay - (Show # HG-1C
Serving Size: 4
Main Ingredient:
Categories: Main Dish, Beef

-= Ingredients =-
~~ === STEAK === ~~
3 cups dry red wine
4 small sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 small onion ; coarsely chopped
4 garlic cloves ; coarsely chopped
3 tablespoon olive oil
1 flank steak - (abt 2 lbs)
Salt ; to taste
Freshly-ground black pepper ; to taste
2 large fresh corn ears ; husked, and
cut crosswise into 4 pieces
1 small eggplant ; cut crosswise
into 1/2"-thk rounds
1 large Vidalia onion ; cut 3/4" thk wedges
1 large red bell pepper ; seeded, quartered
1 large yellow bell pepper ; seeded, quartered
1 large zucchini ; quartered
12 asparagus spears ; trimmed
Olive oil ; as needed
Salt ; to taste
Freshly-ground black pepper ; to taste
Finely-chopped parsley and chives
2 cups cooked white beans ; with 1/4 cup cooking
liquid reserved
2 tablespoon chopped garlic
1/3 cup fresh lemon juice
1/4 cup tahini
1/4 cup olive oil
1/4 cup finely-chopped parsley
3 tablespoon finely-chopped fresh mint
~~ === GRILLED PITAS === ~~
12 pitas
Olive oil ; as needed

-= Instructions =-
To prepare the Steak: Place the wine, rosemary, thyme, bay leaves, onion,
garlic and olive oil in a large shallow baking dish and stir to combine.
Add the steak and turn to coat both sides. Cover and refrigerate at least 4
hours or overnight.

Heat the grill, remove the meat from the marinade, season both sides with
salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5
minutes and slice against the grain.

Grilled Vegetable Platter: Preheat grill. Brush the vegetables with olive
oil and season the vegetables with salt and pepper to taste. Grill all the
vegetables until just cooked through. Arrange on a platter and sprinkle
with herbs.

Lemony White Bean Skordilia: Place the beans, garlic and lemon juice in a
food processor and process until the beans are coarsely chopped. Add tahini
and oil and process until smooth. Add some of the cooking liquid if too
thick. Season with salt and pepper to taste. Scrape into a bowl and fold
in the parsley and mint.

Grilled Pitas: Brush the pita on both sides with olive oil and grill until
lightly golden brown. Cut into wedges.

This recipe yields 4 servings.

Comments: Original title as listed is "Red Wine-Rosemary Grilled Flank
Steak With Grilled Mixed Vegetables And Lemony White Bean Skodali With
Grilled Pita."

Formatted for MC6 04-19-2002 by Joe Comiskey -

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: **

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