Grilled Flank Steak with Marinated Vegetable Salad

Marinated Grilled Flank Steak with Grilled Vegetable Salad

For the Flank Steak:
2 Cups Olive oil
2 tblsps chopped garlic
½ cup Teriyaki Sauce
1 Tsp ground black pepper
1 Lemon cut in half
1 Flank Steak Approx 2 lbs. Trimmed of visible sinew and fat.
1 tblsp kosher salt

Combine first four ingredients in a glass or stainless steel tray (Not aluminum)
Squeeze lemon halves into mixture and then drop in the lemons
Add steak. Turn to coat and let marinate in the fridge for at least four hours or overnight.
Prepare a medium to hot grill.
Remove meat from the marinade (Discard marinade.)
Season with kosher salt on both sides.
Grill for about 6 minutes on either side until medium rare. (Times will vary depending on the temperature of the grill and the thickness of the meat, so keep an eye on it)
Remove from the grill and allow to rest a few minutes before slicing.
Slice against the grain into paper-thin slices

Grilled Vegetable Salad
Use whatever vegetables are available fresh and in season.
Eggplant. Cut in ½ “ thick slices or if small, wedges
Zucchini and yellow squash. Cut in half length wise
Sweet potatoes. Peeled and cut into ¼ “ thick slices
Asparagus. Remove the woody base and leave whole
Baby onions or spring onions either whole or cut in half length-wise, depending on the size
Peppers, (Red, Green, yellow, poblano) Halved, seeded.
Red onions. Peeled and cut into ½ “ slices
Plum Tomatoes. Peeled seeded and cut into slices
Or
Cherry tomatoes. Cut in half. (Don’t grill these!)
Fresh Herbs as available, Basil, Opal Basil, Dill, Marjoram, Sage, Thyme
For every # or so of vegetables:
1 Cup extra virgin olive oil
1 tblspn chopped garlic
Kosher salt and black pepper (to taste)
2 tblsps aged balsamic vinegar
1 cup crumbled feta cheese. (Bonnie Blue Farms is EXCELLENT and available every other week at market)

Toss Vegetables in Half the oil, garlic, salt and pepper.
Marinate for at least one hour
Prepare a medium to hot grill
Grill vegetables, until slightly charred and cooked through.
Remove.
Cool slightly and cut into large (1-1 ½ “) pieces
Toss with remaining oil, vinegar, feta cheese, tomatoes and herbs
Serve warm or at room temp.