Red Wine-Marinated Steaks with Grilled Vegetables

Name: Red Wine-Marinated Steaks with Grilled Vegetables
Total time: 4 h 30 min
Yield: Serves 4 (serving size: about 3 oz. steak, 1 cup vegetables, and 2 tbsp. pesto)
Ingredients: 2 cups dry red wine (such as Merlot); 1 tablespoon whole black peppercorns; 1 tablespoon fennel seeds; 1 bay leaf; 2 (1-lb.) flank steaks, trimmed and divided; 1 cup cherry tomatoes, halved; 4 tablespoons extra-virgin olive oil, divided; 1 tablespoon balsamic vinegar; 1 ½ teaspoons kosher salt, divided; 1 ½ teaspoons black pepper, divided; ½ teaspoon chipotle chile powder; ¼ teaspoon onion powder; 2 medium zucchini, cut diagonally into 1/2-in.-thick slices; 2 yellow squash, cut diagonally into 1/2-in.-thick slices; 1 cup loosely packed fresh basil leaves; 2 tablespoons toasted pine nuts; 2 tablespoons fresh lemon juice; 1 tablespoon water; 3 garlic cloves, coarsely chopped; ¼ cup whole-wheat panko (Japanese breadcrumbs), toasted

3 Ratings
3 Reviews

Throw an extra flank steak on the grill for a Cali-inspired salad and a Texas-style hash.

By Robin Bashinsky

Recipe by Cooking Light August 2016

Gallery

Credit: Jennifer Causey; Styling: Mindi Shapiro Levine

Recipe Summary

active:

30 mins

total:

4 hrs 30 mins

Yield:

Serves 4 (serving size: about 3 oz. steak, 1 cup vegetables, and 2 tbsp. pesto)

Nutrition Info

Directions

Step 1
Bring wine, peppercorns, fennel seeds, and bay leaf to a boil in a saucepan; cook 10 minutes or until reduced by half. Place in a bowl; cool. Add 1 steak, turning to coat. Cover and chill 3 1/2 hours. Let stand at room temperature 30 minutes before grilling.

Advertisement
Step 2
Combine tomatoes, 1 tablespoon oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; let stand 30 minutes.
Step 3
Preheat grill to high.
Step 4
Remove steak from marinade; discard marinade. Sprinkle marinated steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cut remaining unmarinated steak in half. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, chile powder, and onion powder; rub over half of unmarinated steak (for Texas Barbecue Hash). Sprinkle remaining half of unmarinated steak with 1/4 teaspoon salt and 1/4 teaspoon pepper (for California Steak Salad). Coat grill grates with cooking spray. Add steaks to grill; grill 10 to 12 minutes, turning occasionally. Let marinated steak stand 10 minutes; cut across the grain into thin slices. Reserve remaining steak for California Steak Salad and Texas Barbecue Hash.
Step 5
Coat squashes with cooking spray; sprinkle with 1/4 teaspoon pepper. Grill 3 to 4 minutes on each side.
Step 6
Place remaining 3 tablespoons oil, 1/4 teaspoon salt, basil, and next 4 ingredients (through garlic) in a blender; blend until smooth. Divide squash and steak among 4 plates; top with tomato mixture, pesto, and panko.

Chef's Notes

Don't worry about the recipe's long total time, most of it is spent allowing the steak to marinate and come to room temperature before grilling.

Nutrition Facts

Per Serving:

395 calories; fat 24g; saturated fat 4.7g; mono fat 13.8g; poly fat 3.2g; protein 29g; carbohydrates 15g; fiber 3g; cholesterol 70mg; iron 4mg; sodium 562mg; calcium 90mg; sugars 7g.

Sort by: Newest

Newest Oldest

daneanp

10/29/2016

Just 1 pound flank steak for main meal. I did make the 2nd flank steak tonight for the hash tomorrow. The flavors here are intense and robust. Hope you like garlic - the pesto is pretty strong but essential. I marinated the steak about 6 hours. Grilled on our Traeger 12 minutes each side with 5 minutes to rest. Served with couscous but hubby thought roasted potatoes would be a good side as well - definitely next time. I rarely give 5 stars - this one is worth it. Great meal for entertaining too.

Mindyzsmith

08/26/2016

This recipe surprised me completely! Everything was extremely flavorful - the marinated steak, the balsamic tomatoes and the fresh pesto. Received utterances of delight, especially from my teenage daughter. Absolutely worth all of the steps and the time. Delicious!

Sarah

07/19/2016

Made this for dinner last night, and I'm currently eating leftovers for lunch and making just as many yummy sounds as my husband and I did last night during dinner! This is a keeper. Flavorful, tender, satisfying but won't leave you feeling unpleasantly stuffed. Simple to make but impressive enough for company.

I added just a tiny sprinkle of lemon pepper seasoning to the grilled veggies and a touch of crushed red pepper to the breadcrumbs for a hint of spice. Other than that, I followed the recipe exactly. The pesto and the breadcrumbs totally elevate this. Looking forward to trying the two accompanying recipes later this week!

Back to Red Wine-Marinated Steaks with Grilled Vegetables

All Reviews for Red Wine-Marinated Steaks with Grilled Vegetables

- of Reviews

50 Ways to Use Trader Joe’s Speculoos Cookie Butter

15 Unexpected Ways to Use Hot Chocolate Mix

65 Super Easy Finger Foods to Make for Any Party