Grilled Flank Steak with Grilled Vegetables
My husband and I went on a little camping adventure a few months back and we wanted to have a special dinner on our last night away and there is just nothing better than a simple grilled steak and veggies! It is super easy to make and the flavor of food cooked over a real wood fire can't be beat! Take good care to buy a high quality 100% grass fed organic steak and cook it with care to preserve those healthful fats and high quality protein! Click here for a link to an article I was referenced in that shares this recipe and has a TON of great info and resources about grass fed meat and where to find it!!
Bring meat to room temperature at least 30 minutes to an hour before grilling. Season the meat with salt and pepper about 30 minutes before it goes on the grill Preheat a grill (I prefer natural charcoal or hardwood briquettes) to medium-high heat.
Lay the meat on the hot grill and let it sit there for 2-3 minutes, depending on the exact temperature of your grill. We like our meat medium rare but if you want it cooked more just leave it on longer. As soon as it is seared and browned and lifts easily off of the grill grates, flip the meat on the other side and let it finish cooking for another 1-2 minutes.
Remove from the grill, place it on a platter or cutting board, tent the meat with foil, and let rest for 10-15 minutes. This rest time helps the delicious juices redistribute throughout the meat and creates a tremendously juicy and tender steak.
While the meat rests, grill your veggies: Drizzle the vegetables with olive oil and season with salt and pepper. Grill until tender and lightly charred, about 4-5 minutes. Cutting against the grain, slice the meat into portions and serve with the grilled asparagus and green onions and you could even spoon my famous Chimichurri Sauce over the top to really make the flavors pop!