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

  2 1/2 teaspoons
• black pepper

  1/2 teaspoon
• unsalted butter

  1 tablespoon

Instructions

1. Cut 12 ounces zucchini lengthwise in half and then into 1/2-inch half-moons; halve 8 ounces petite cherry tomatoes, mince 2 ounces shallot and 2 cloves garlic separately, and chop 1/4 cup Italian parsley.
2. Rub 1 pound Certified Angus Beef Boneless Flank Steak all over with 1 1/4 teaspoons kosher salt. In a zip-top bag, 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, and 1/4 teaspoon black pepper; add the salted 1-pound flank steak, seal, and marinate in a well-iced cooler for 20 minutes.
3. During the final 5 minutes of marinating, preheat a Coleman grill to medium-high and place a large skillet on the Coleman stove over medium-high heat. Remove the marinated 1-pound flank steak from the bag, let excess marinade drip off, and discard the used marinade.
4. Grill the marinated 1-pound flank steak for 4 to 5 minutes per side until its thickest part reaches 140°F. Transfer the grilled 1-pound flank steak to a clean board, spread 1 tablespoon unsalted butter and 2 tablespoons chopped Italian parsley over it, 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 12 ounces zucchini in a single layer for 4 minutes; add 2 ounces minced shallot, 1 minced garlic clove, 1/2 teaspoon herbes de Provence, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper and cook for 2 minutes. Add 8 ounces petite cherry tomatoes and cook for 2 minutes, then turn off the heat and toss with 1/2 tablespoon red wine vinegar.
6. Thinly slice the rested 1-pound flank steak across the grain and divide it between two plates. Spoon the cooked 12 ounces zucchini and 8 ounces petite cherry tomatoes alongside the steak, drizzle any buttery resting juices over the top, and garnish with 2 tablespoons chopped Italian parsley.