Grilled Citrus and Herb Marinated Flank Steak with Summer Vegetable Medley

• 1.5 pounds flank steak
• 1/4 cup olive oil, divided
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 medium yellow squash, sliced into 1/4-inch rounds
• 1 red bell pepper, cut into 1-inch pieces
• 1 cup cherry tomatoes
• 1/2 teaspoon smoked paprika

Instructions

1. In a bowl, whisk together 2 tablespoons olive oil, orange juice, lemon juice, minced garlic, chopped rosemary, chopped parsley, salt, and pepper to create the marinade.
2. Place the flank steak in a large resealable plastic bag or shallow dish and pour the marinade over the steak. Seal or cover and refrigerate for at least 15 minutes, up to 2 hours for more flavor.
3. Meanwhile, in a large bowl, toss zucchini, yellow squash, red bell pepper, and cherry tomatoes with the remaining 2 tablespoons olive oil, smoked paprika, salt, and a pinch of black pepper. Set aside.
4. Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking.
5. Remove the steak from the marinade and let any excess drip off. Grill the flank steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Use tongs to flip. Avoid piercing the meat to keep juices in.
6. During the last 8-10 minutes of cooking, add the vegetable medley on the cooler side of the grill or using a grill basket. Grill until tender and slightly charred, turning occasionally.
7. Once cooked, transfer the steak to a cutting board and let it rest for 5-7 minutes to allow juices to redistribute.
8. Slice the steak thinly against the grain, serve with the grilled vegetable medley, and garnish with extra chopped parsley if desired.

Chef tips

• Marinate the steak for at least 15 minutes, but avoid over-marinating more than 2 hours to prevent the citrus acidity from breaking down the meat too much.
• If you don’t have fresh herbs, substitute 1 teaspoon each of dried rosemary and parsley, adjusting to taste.
• Use a grill basket or aluminum foil packet for the vegetables if you don’t want them falling through the grates.
• For a smoky touch, add a few wood chips to your grill or use smoked paprika in the vegetable seasoning.