Flank Steak with Flame-Roasted Veggies

To boost the flavor, this steak is sprinkled with balsamic vinegar just before serving.

PREP: 30 minutes GRILL: 24 to 35 minutes

MAKES: 6 main-dish servings

4 (10-inch) wooden skewers

2 tablespoons fresh rosemary leaves, chopped

2 teaspoons salt

¾ teaspoon coarsely ground black pepper

1 beef flank steak (1 ½ pounds), well trimmed

5 tablespoons olive oil

2 large onions (about 12 ounces each), cut into -inch-thick slices

3 ripe medium tomatoes (6 to 8 ounces each), each cut in half

1 small eggplant (1 to 1 ¼ pounds), cut crosswise into ½-inch-thick slices

1 tablespoon balsamic vinegar rosemary sprigs for garnish (optional)

1. Soak wooden skewers in water at least 20 minutes. Meanwhile, in cup, mix chopped rosemary, salt, and pepper. Rub flank steak with 4 teaspoons herb mixture; set aside. Stir remaining herb mixture together in cup with oil. Reserve for brushing on vegetables.

2. Prepare outdoor grill for direct grilling over medium heat.

3. Thread onion slices onto skewers. Place skewered onions on hot grill rack; brush with some rosemary oil. Cook until tender and lightly browned, 25 to 30 minutes, turning skewers occasionally. At same time, place tomato halves and eggplant slices on grill, brushing with remaining rosemary oil. Cook until lightly browned, 12 to 15 minutes, turning occasionally.

4. As tomatoes and eggplant finish cooking, transfer to large platter; keep warm. Place steak on grill with onions and cook 12 to 15 minutes for medium-rare or until desired doneness.

5. Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing. Transfer onions to platter, removing them from skewers. Thinly slice steak; sprinkle with vinegar. Serve with grilled vegetables; garnish with rosemary sprigs if you like.

EACH SERVING: About 390 calories, 30g protein, 21g carbohydrate, 21g total fat (5g saturated), 47mg cholesterol, 780mg sodium