Grilled Flank Steak and Summer Vegetables

Ingredients

• 6 plum tomatoes
• 1 large red onion
• 1 flank steak (about 1 ½ lb)
• 2 teaspoons kosher salt, divided
• ½ teaspoon pepper
• 1 cup fresh Italian parsley
• ¼ cup fresh mint
• ¼ cup fresh cilantro
• ¼ cup fresh oregano
• 1 lemon, for zest/juice
• 2 tablespoons sliced green onions
• 1 teaspoon minced garlic
• ¾ cup extra-virgin olive oil, divided
• 2 lb sliced fresh zucchini and squash
• 1 lb asparagus spears

Steps

1. Preheat grill (or grill pan) on medium-high. Halve tomatoes. Cut onion into 1/2-inch-thick slices. Season steak with 1 teaspoon salt and pepper (wash hands).
2. Place steak on grill and close lid (or cover loosely with foil); grill 4–5 minutes on each side until steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
3. Chop parsley, mint, cilantro, and oregano. Zest lemon (1 teaspoon) and juice (2 tablespoons). Combine in medium bowl: parsley, mint, cilantro, oregano, zest, juice, green onions, garlic, ½ cup oil, and ½ teaspoon salt; set chimichurri sauce aside.
4. Combine zucchini and squash, tomatoes, asparagus, red onions, and remaining ¼ cup oil and ½ teaspoon salt. Place vegetables on grill; grill 2–3 minutes on each side until tender and grill-marked.
5. Slice steak against the grain into 1/8-inch-thick slices. Arrange vegetables on serving platter; top with sliced steak and drizzle with chimichurri sauce. Serve.
6. NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.