Home >Recipes >Grilled Flank Steak with Fennel Spiced Vegetables

Serves: 6

• For the flank steak:
• 1 large flank steak, about four pounds
• 6 tbsp extra-virgin olive oil
• gray salt and freshly ground black pepper
• 3 tbsp dried oregano

• For the vegetables:
• 1 1/2 lbs medium size Yukon gold potatoes, halved lengthwise
• 1 bunch medium size carrots with tops, halved lengthwise with the tops trimmed
• 2 large bulbs of fennel, stems and outer layer removed
• 4 small green zucchini halved lengthwise
• 1 lb large crimini (brown) mushrooms, cleaned
• 1/3 cup extra virgin olive oil
• 2 tbsp toasted fennel spice
• gray salt and black pepper
• one lemon, halved

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Bring salted cold water to a boil in a four-quart saucepan. Add the potatoes and when the water returns to a boil, cook for four or five minutes. With a sieve remove the potatoes and reserve. Add the carrots to the boiling water and cook for three minutes. Remove and reserve. Cut the fennel in half lengthwise then cut each half into six wedges. Trim the stems from the mushrooms. Place all of the vegetables in a large mixing bowl and gently toss to coat evenly with the olive oil and fennel spice. Season with salt and pepper and reserve.

Prepare the grill and let the fire burn down to medium coals. Brush or wipe a little olive oil on the grill. Rake the coals so that they evenly heat under the grilling surface. Pour one tbsp of the olive oil on one side of the meat and rub in. Season with salt and pepper to taste. Sprinkle half of the oregano on top and lightly press into the meat. Flip and repeat process on other side.

Grill, turning once, for about ten minutes or until done to your taste. Let rest for a few minute before slicing.

While it is resting, cook the vegetables. Clean the grill with a wire brush then carefully rub some oil on the grill with a cloth. Gently toss the vegetables to coat with the marinade then place on the grill. Move and turn every couple of minutes for even cookery. When the vegetables become tender, transfer to a serving platter. Each vegetable will finish in a slightly different amount of time. Grill the lemon halves, cut side first until lightly caramelized on the cut side and they soften a little. Reserve.

Slice the steak and arrange on the platter with the vegetables or serve separately. Squeeze some lemon juice on the steak to finish.