DINE+WINE | in the kitchen
g n i ll i r G s u o i r o l G Honey Balsamic Flank Steak
With the weather heating up, it’s time to turn on the grills for some summertime staples. This steak is a crowd pleaser, and since it’s pretty hands off, it makes for a great main dish when entertaining. Serve up this flavorful steak with your favorite roasted potatoes, a big green salad, or your favorite grilled vegetables. Ingredients: 1/4 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1 teaspoon salt 1 tablespoon honey 1 tablespoon chopped fresh rosemary 1 pound flank steak 2 small or one large zucchini Instructions: 1. Add olive oil, balsamic, Worcestershire sauce, Dijon mustard, salt, honey, and rosemary to a bowl and whisk to combine. 2. Add steak and marinate for at least one hour or up to 24 hours. 3. Heat grill to medium high. 4. Cut zucchini into ½-inch disks and drizzle with olive oil.
Lara Tumer lives in Cornelius with her toddler twins, husband, and two Labradors. In addition to cooking and recipe development, she loves traveling, running, event planning, and a nice glass of red wine. 80
LAKE NORMAN CURRENTS | MAY 2022
5. Grill steak for 5-6 minutes for the first side and then 4-5 minutes for the second side. Let the steak rest before slicing against the grain 6. Cook the zucchini directly on the grill for 3-4 minutes per side (or in a grill pan for the full length of the steak cooking time, tossing occasionally).
