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Grilled Flank Steak and Zucchini Noodles

Author: Gaby

Ingredients

For the Flank Steak:

  • 1 lb Flank Steak
  • 1/4 cup olive oil
  • 1/2 cup red wine or balsamic vinegar
  • 2 cloves garlic finely chopped
  • 3 tablespoons chopped flat leaf parsley
  • 2 tablespoons fresh oregano
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper

For the Zucchini Noodles:

  • 5 large green zucchini squash
  • 2 tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • 1 yellow onion finely sliced
  • 4 cloves garlic roughly chopped
  • kosher salt and freshly cracked black pepper to taste
  • 2-3 Large Colorful Heirloom Tomatoes

Instructions

  • Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
  • Heat a grill over medium high heat.
  • Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks.
  • Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.
  • Using a spiralizer, cut the zucchinis into noodles
  • Heat a large wok over medium high heat and add the olive oil. Add the red pepper flakes, onions and garlic and saute for 1 minute until fragrant.
  • Add the zucchini noodles to the wok and saute for 90 seconds. Remove the zucchini noodles from the heat and season with salt and pepper, and transfer them to a serving platter.
  • Slice the flank steak against the grain and place on top of the zucchini noodles. Serve immediately. Cut the heirloom tomatoes into wedges and nestle into the dish.