​Grilled Flank Steak with BBQ Veggies

Makes 6 servings
Preparation Time: 15 min
Cooking Time: 25 min
Ingredients
​
600 g flank steak   
60 mL   balsamic vinegar   
15 mL   sodium reduced soy
15 mL Worcestershire sauce    
2 cloves garlic, minced
10 mL   chopped fresh rosemary    
10 mL    extra virgin olive oil    
5 mL Dijon mustard    
170 g  portabella mushrooms, sliced  
1 small red onion, cut into wedges   
1 zucchini, sliced    
1 red pepper, quartered    
3 cups  baby spinach    
​Instructions
  1. Using a fork, pierce flank steak all over and place in a resealable plastic bag.
  2. In a small bowl, whisk together vinegar, soy and Worcestershire sauces, garlic, rosemary, oil and mustard. Reserve 2 tbsp (30 mL) and pour remaining mixture into the bag. Refrigerate steak for at least 1 hour or up to 1 day.
  3. Place mushrooms, onion, zucchini and red pepper in a large bowl and spray lightly with cooking spray. Place vegetables on preheated greased grill over medium high heat for about 10 minutes, turning occasionally until tender crisp and golden. Return to bowl and drizzle with reserved balsamic mixture and toss to combine. Add spinach to wilt slightly; set aside.
  4. Place steak on grill turning occasionally for about 12 minutes or until desired doneness. Remove to clean cutting board and let stand for 5 minutes before slicing thinly across the grain. Place steak over top of salad to serve.




​Source: http://www.cookspiration.com