A Big Hunk Of Meat

Having a huge slab of meat on your plate can be one of life's greatest pleasures.  This tangy, juicy flank steak makes me feel like a cavewoman, but the roasted vegetables keeps the dish from losing any sophistication.   

The Meat

- 1 - 1 1/2 pounds of flank steak

- 2 tablespoons wholegrain mustard

- 1 teaspoon malt vinegar

- 1 teaspoon horseradish

- 1/2 teaspoon habanero sauce (or to taste)

- 1 teaspoon balsamic vinegar

- salt, chipotle pepper, rosemary to taste

The Veggies

- 1/2 cup cauliflower, chopped

- 1/2 cup broccoli, chopped

- 2 summer squashes, sliced

- 1/3 cup baby carrots

- 1/2 cup red wine (I used Cabernet Sauvignon)

- 1/2 cup water

- 1 tablespoon olive oil

- salt, pepper, dill, marjoram to taste

Preheat your oven to 400 degrees.

Mix all the ingredients for your meat marinade and slather it onto both sides of your raw flank steak at least 30 minutes before grilling.  You can play with the amounts of ingredients to match the marinade to your taste - some people like it spicier or less mustardy, it is up to you!  We liked this marinade because it was tangy and had a kick, plus we love the way the mustard, vinegar, and horseradish blend with the rich flavor of the steak. 

I roasted my vegetables in some wine and water tonight.  I coated the veggies with the seasoning and olive oil, then popped all the veggies into the oven together in a ceramic baking dish with the liquid at the bottom.  I baked them uncovered for around 40 minutes.  By that time most of the liquid had cooked off and the carrots were firm to the touch but soft to the bite - I prefer this over mushy carrots soo much.  The squashes we soft but alos a little crispy, and the broccoli and cauliflower still had a hint of crunch to them.  We love our vegetables like this.

I grilled the steak on my griddler for around 13 minutes.  I used the double-sided grill to sear the meat.  The cut I had found was 1 1/2 pounds and mostly around 1 1/4 inches thick, the perimeter was a little thinner.  We like our meat pink in the middle, so grilling it for this long left us with a rare-medium rare center.   If you prefer it more medium-well done, leave the steak on a few more minutes.