Flank Steak with Grilled Summer Veggies

Featured by Peirano Estate Vineyards in the Gold Wine Club.
Flank Steak with Grilled Summer Veggies


A simple and classic meal with flank steak and grilled veggies. The perfect Fall meal! Pair this with a Cabernet Sauvignon and enjoy. **Steak will need to marinate for at least 2 hours.

Yield: 4
Prep Time: 10 Minutes
Cook Time: 20 Minutes


Steak & Veggies:
• 3 lbs. Flank steak
• 3 zucchini
• 2 bell peppers (red & green)
• 1 eggplant
• 2-3 Portabella mushrooms
• 1 red onion
• 1/2 cup Gorgonzola Cheese

• 1 cup teriyaki sauce
• 1/4 cup Peirano Estate 1998 Cabernet Sauvignon
• 2 tbsp. virgin olive oil
• 1 tbsp. Peca Pepper sauce
• 2 tbsp. cherry balsamic vinegar
• 2 cloves garlic (minced)


Slice flank steak and vegetables length-wise.

In a large mixing bowl combine marinade ingredients and mix well. Add steak and vegetables to mixture and allow to marinade in the refrigerator for at least two hours or longer.

Prepare BBQ and grill away. Top finished dish with crumbled Gorgonzola cheese. Serve with side of herbed rice.

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