Flank Steak on Rosemary Skewers Recipe
Flank Steak on Rosemary Skewers
Flavors of France
Total time: 15 to 30 minutes
Preparation time: 20 minutes
Cooking time: 5 minutes
Difficulty: Easy
Ingredients for 4 servings
- 800 g (1 lb. 12 oz.) flank steak
- 8 long Rosemary branches
- 300 g (10 oz.) Eggplant or Aubergine
- 240 g (8 oz.) Zucchini
- 1 red pepper
- 200 g (7 oz.) cherry tomatoes
- Olive oil
- Salt and pepper
  1. Cut the flank into cubes about 30-40 g (1 oz.) each.
  2. Skewer them onto rosemary branches, leaving on only the end leaves. 
  3. Brush the brochettes with olive oil and cook under a preheated grill for 5 minutes. Season with salt. 
  4. Wash and dry the vegetables. Cut the eggplant and tomatoes into rounds and the other vegetables into thin lengthwise slices and grill with a little olive oil. Season with salt and pepper. 
  5. On each plate, place 2 brochettes accompanied by some grilled vegetables. 

Collaboration: VFC and Produits tripiers de France
A recipe from Yann Lainé, L'Absinthe, 24 place du Marché, Saint-Honoré, 75001 Paris

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