Chef Jake Cohen shares his tips on making a harissa-marinated grilled flank steak served with summer vegetables. It's the perfect dish to end the summer off with!
¼ cup harissa
¼ cup extra-virgin olive oil
¼ cup packed light brown sugar
Grated zest and juice of 1 orange
1 tablespoon kosher salt
Grilled Flank Steak and Summer Vegetables
1 (2-pound) flank steak
3 small zucchinis, halved lengthwise
2 red bell peppers, quartered
1 medium eggplant, cut into 1-inch-thick slices
1 medium red onion, cut into wedges
Flaky sea salt
For the Harissa Marinade
In a large bowl, whisk together the harissa, olive oil, brown sugar, orange zest, orange juice, and kosher salt until smooth.
Add the steak, zucchinis, bell peppers, eggplant, and onion and toss to coat. Cover and refrigerate for at least 4 hours or preferably overnight to marinate.
Back to the Steak and Vegetables
When the steak and vegetables have marinated, heat a grill to medium-high.
Remove the steak and vegetables from the marinade and pat dry with paper towels.
Grill the vegetables, concentrating them to two-thirds of the grill’s surface and turning them as needed, until lightly charred and tender, 8 to 10 minutes. As the vegetables are finished, transfer them to a platter and tent with aluminum foil to keep warm.
Meanwhile, grill the steak on the empty portion of the grill, flipping it once, until golden brown and a thermometer inserted into the center reads 125°F (for medium-rare), 5 to 6 minutes per side.
Transfer the steak to a cutting board and let rest for 10 minutes, then slice it across the grain (perpendicular to the fibers you’ll see running through the steak) and place it over the grilled vegetables.