Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak

  1 pound $13.99
• zucchini

  12 ounces $1.29
• petite cherry tomatoes

  8 ounces $3.50
• shallot

  2 ounces $4.49
• garlic

  2 cloves $0.99
• Italian parsley

  1/4 cup chopped $2.69
• extra-virgin olive oil

  2 1/2 tablespoons
• red wine vinegar

  1 1/2 tablespoons
• Dijon mustard

  1 teaspoon
• herbes de Provence

  1 1/2 teaspoons
• kosher salt

  1 teaspoon
• black pepper

  1/2 teaspoon
• water

  2 tablespoons
• unsalted butter

  1 tablespoon

Instructions

1. Slice 12 ounces zucchini into 1/2-inch planks, halve 8 ounces petite cherry tomatoes, mince 2 ounces shallot and 2 cloves garlic separately, and chop 1/4 cup Italian parsley; keep everything chilled in sealed containers until needed.
2. Whisk 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon herbes de Provence, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a zip-top bag. Add 1 pound Certified Angus Beef Boneless Flank Steak, seal, and marinate in a well-iced cooler for 20 minutes.
3. During the final 5 minutes of marinating, preheat one side of a Coleman grill to medium-high and set a skillet over the Coleman stove on medium heat. Remove the marinated 1-pound flank steak from the bag and discard the used marinade.
4. Grill the marinated 1-pound flank steak for 4 to 5 minutes per side, closing the grill if equipped, until the thickest part reaches 140°F; transfer it to a clean board and rest for 8 minutes so it reaches at least 145°F.
5. While the 1-pound flank steak rests, heat 1 tablespoon extra-virgin olive oil in the skillet. Sauté 2 ounces minced shallot, 12 ounces zucchini, 1 minced garlic clove, 1/2 teaspoon herbes de Provence, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper for 4 minutes; add 8 ounces petite cherry tomatoes and cook for 3 minutes, then fold in 2 tablespoons chopped Italian parsley and transfer the vegetables to two plates.
6. Add 1/2 tablespoon red wine vinegar and 2 tablespoons water to the hot skillet and simmer for 30 seconds, scraping up the browned bits; turn off the heat and swirl in 1 tablespoon unsalted butter. Thinly slice the rested 1-pound flank steak across the grain, divide it between the two vegetable-filled plates, spoon over the sauce, and garnish with 2 tablespoons chopped Italian parsley.