Garlic and Rosemary Flank Steak with Grilled Vegetable “Lasagna”

Add a loaf of crusty bread to round out this flavorful menu.

PREP: 30 minutes GRILL: about 35 minutes

MAKES: 4 main-dish servings

1 medium red pepper

2 tablespoons soy sauce

1 tablespoon finely chopped fresh rosemary leaves

1 garlic clove, minced

5 tablespoons balsamic vinegar

4 tablespoons extra-virgin olive oil

1 beef flank steak (about 1 ¼ pounds), well trimmed

2 small zucchini (about 6 ounces each)

1 small yellow summer squash (about 6 ounces)

1 large portobello mushroom (about 6 ounces), stem discarded

¾ teaspoon salt

¼ teaspoon plus teaspoon ground black pepper

2 tablespoons finely chopped fresh basil

1 tablespoon finely chopped fresh oregano

2 ounces feta cheese, crumbled (about ½ cup) fresh rosemary sprigs for garnish

1. Heat large ridged grill pan over medium-high heat until very hot. Cut pepper lengthwise in half; discard membrane and seeds. With hand, flatten each pepper half. Place pepper halves, skin side down, in grill pan and cook until skin is charred and blistered, 3 to 4 minutes. Wrap pepper with foil; allow to steam at room temperature until cool enough to handle, about 10 minutes.

2. Meanwhile, in large zip-tight plastic bag, mix soy sauce, rosemary, garlic, 3 tablespoons vinegar, and 1 tablespoon oil. Add steak to marinade, turning to coat both sides. Seal bag, pressing out excess air. Place bag on plate and refrigerate until ready to cook.

3. Cut each zucchini and yellow squash lengthwise into 4 slices. Cut mushroom into ½-inch-thick slices. In large bowl, toss vegetables with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon black pepper; set aside.

4. Remove red pepper from foil. Peel off skin and discard. Cut pepper into ¼-inch dice. In small bowl, mix red pepper with basil, oregano, remaining 2 tablespoons vinegar, 2 tablespoons oil, ¼ teaspoon salt, and teaspoon black pepper. Set relish aside. Makes about 1 cup.

5. Heat same grill pan over medium-high heat until hot. Add zucchini, yellow squash, and mushroom, in batches, and cook until lightly browned on both sides and tender, about 6 minutes, turning over once. Remove vegetables to plate as they are done.

6. Remove steak from marinade; discard marinade. Pat steak dry with paper towels. In same hot grill pan over medium-high heat, cook steak 12 to 15 minutes for medium-rare or until desired doneness, turning steak over once. Transfer steak to cutting board; let rest 10 minutes to allow juices to set for easier slicing.

7. While steak is resting, assemble “lasagna”: On each of 4 dinner plates, stack yellow squash, zucchini, and mushroom alternately with red-pepper relish and feta, ending with feta.

8. To serve, thinly slice steak diagonally against the grain. Arrange steak slices on plates with “lasagna.” Garnish with rosemary sprigs.

EACH SERVING: About 430 calories, 33g protein, 11g carbohydrate, 28g total fat (9g saturated), 85mg cholesterol, 810mg sodium

TIP: In warm weather, this recipe works well on an outdoor grill. Prepare it for direct grilling over medium-high heat. Grill as described in recipe.