Grilled Beef with Cranberries and Roasted Zucchini

Grilled Beef with Cranberries and Roasted Zucchini

  • Preparation 25 min
  • Cooking 20 min
  • Servings 4
Featured in RICARDO Magazine (FALL 2015)
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Ingredients

    • 1 1/2 lb (675 g) beef flap steak, cut into 4 pieces
    • 1/4 cup (60 ml) olive oil
    • 5 oz (150 g) bacon, diced
    • 1 clove garlic, chopped
    • 1/4 cup (40 g) dried cranberries, roughly chopped
    • 4 zucchini, halved lengthwise
    • 1 Cortland apple, cored and cut into matchsticks
    • 1/4 cup (11 g) fresh parsley, chopped
    • Plain yogurt, to taste
    • Salt and pepper

Preparation

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