Fire-Grilled Steak With Fennel
Grilled steak and vegetables get big flavor from olive oil, tangy vinegar, fresh herbs, and capers.
Ingrediënten
4 main-dish servings
- 1 beef flank steak 1 pound
- ⅜ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 5 teaspoons extra-virgin olive oil
- 2 medium fennel bulbs 1½ pounds each, cored, and cut lengthwise into ½-inch-thick slices
- 1 large red onion 12 ounces, cut into ⅓-inch-thick rounds
- ½ cup fresh mint leaves
- ½ cup fresh flat-leaf parsley leaves
- 3 tablespoons red wine vinegar
- 2 tablespoons capers rinsed and drained
- 1 small garlic clove crushed
- 1 tablespoon water
Instructies
- Prepare outdoor grill for covered direct grilling over medium heat.
- Sprinkle steak on both sides with ¼ teaspoon each salt and pepper.
- Use 2 teaspoons oil to brush both sides of fennel and onion slices; sprinkle with remaining teaspoon salt.
- Grill steak, covered, 8 to 10 minutes for medium-rare or until desired doneness, turning over once.
- (Instant-read meat thermometer should register 145°F.) Grill onion alongside steak 7 to 9 minutes or until tender.
- Transfer steak to cutting board; transfer onion to bowl.
- Meanwhile, finely chop mint and parsley; place in medium bowl with vinegar, capers, garlic, water, and remaining 1 tablespoon oil.
- Stir to blend.
- Place fennel on grill.
- Cover; cook 3 to 4 minutes or until browned, turning over once.
- Toss with onion.
- Thinly slice steak.
- Serve with fennel, onion and some herb sauce.
Nutritional Information
Calories: 290 kcal
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