Grilled Flank Steak with Summer Vegetables

***** NONE *****

1 md Lemon

1 md Garlic clove

6 tb Olive oil

1 lb Flank steak

1/4 c Basil leaves, stemmed

-(loosely packed)

4 md Tomatoes (about 1 pound)

Salt (to taste)

Freshly-ground black pepper

-(to taste)

4 md Zucchini (about 1 pound)

4 sl Italian bread (3/4-inch

-thick)

PREPARATION: Squeze 2 1/2 tablespoons lemon juice into a large, shallow

dish. Peel and mince the garlic, and add it to the lemon juice with 5

tablespoons of the olive oil. Add the flank steak to the dish, turn once

in the marinade, and set aside for 15 minutes. Mince the basil. Thinly

slice the tomatoes and put them in a flat dish with the remaining olive

oil. Sprinkle the tomatoes with the basil and salt and pepper; set aside.

Trim and cut the zucchini lengthwise into 1/4-inch thick slices.

COOKING AND SERVING: Heat the grill. Season the meat with salt and pepper

and place on the grill. Brush the zucchini and the bread with the

remaining meat marinade and place on grill. Grill the meat, zucchini and

bread for 3 minutes. Turn, and grill for 3 minutes more, until the meat is

medium-rare, zucchini is crisp-tender, and bread is toasted. Slice the

meat thinly across the grain. Arrange the meat, zucchini, bread, and

tomato slices on individual serving plates. Spoon any meat juices (from

the carving board) over the meat and bread. Serve immediately.

Makes 4 servings.

[COOKS; Jul/Aug 1988] Posted by Fred Peters.