***** NONE *****
1 md Lemon
1 md Garlic clove
6 tb Olive oil
1 lb Flank steak
1/4 c Basil leaves, stemmed
-(loosely packed)
4 md Tomatoes (about 1 pound)
Salt (to taste)
Freshly-ground black pepper
-(to taste)
4 md Zucchini (about 1 pound)
4 sl Italian bread (3/4-inch
-thick)
PREPARATION: Squeze 2 1/2 tablespoons lemon juice into a large, shallow
dish. Peel and mince the garlic, and add it to the lemon juice with 5
tablespoons of the olive oil. Add the flank steak to the dish, turn once
in the marinade, and set aside for 15 minutes. Mince the basil. Thinly
slice the tomatoes and put them in a flat dish with the remaining olive
oil. Sprinkle the tomatoes with the basil and salt and pepper; set aside.
Trim and cut the zucchini lengthwise into 1/4-inch thick slices.
COOKING AND SERVING: Heat the grill. Season the meat with salt and pepper
and place on the grill. Brush the zucchini and the bread with the
remaining meat marinade and place on grill. Grill the meat, zucchini and
bread for 3 minutes. Turn, and grill for 3 minutes more, until the meat is
medium-rare, zucchini is crisp-tender, and bread is toasted. Slice the
meat thinly across the grain. Arrange the meat, zucchini, bread, and
tomato slices on individual serving plates. Spoon any meat juices (from
the carving board) over the meat and bread. Serve immediately.
Makes 4 servings.
[COOKS; Jul/Aug 1988] Posted by Fred Peters.