rosemary Garlic Flank Steak & Summer vegeTABLES

prep time: 10 minutes (plus marinating time) | Cook time: 15 minutes

Makes 4 servings

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1.5 - 2 lbs. flank steak

4 tbsp olive oil, divided

1 tbsp worstershire sauce

1 tbsp coconut aminos

2 tbsp lemon juice

2 tsp fresh chopped rosemary

3 cloves garlic, chopped

1 tsp salt

black pepper

1 medium zucchini, cut into 1/2 inch slices

1 14 oz can artichoke heart quarters, drained

1 cup chopped tomatoes or cherry tomatoes

1/4 cup fresh chopped parsley

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to marinate the flank steak:

Combine 2 tablespoons of olive oil, worstershire, coconut aminos, lemon juice, rosemary, garlic, salt and pepper in a shallow dish. whisk to combine. Place flank steak in the dish and turn to coat. Cover and refrigerate for 2 - 8 hours.

Preheat grill to medium high heat.

Heat a skillet over medium heat. Add remaining 2 tablespoons of olive oil into a skillet. stir in zucchini, seasoning with salt and pepper and saute for a few minutes. Add in tomatoes and artichokes stirring occassionally until tomatoes start to break down about 4-5 minutes. Stir in fresh parsley and a squeeze of lemon juice.

Meanwhile remove the flank steak from the marinade. Pat dry with a paper towel and season with more salt and pepper. Place on hot grill. Cook for about 4-5 minutes each side. Allow steak to rest for 5 minutes before slicing against the grain. Serve with sauteed veggies.