We doubled the recipe..thinking I was going to have some left over for 2 of us. Was I wrong. These were fantastic and really easy. Note to self: you can make these ahead of time but tossing the zucchini into a bag and leaving until ready to dump on the cookie sheet.
Drizzle vegetable oil into an aluminum or cast-iron pan, and heat the pan on the stove until the oil just begins to smoke. Add your flank steak to the pan. Cook one steak at a time. Sear each side of the flank steak for 2 to 4 minutes. Use fork or tongs to turn the flank steak once. Test the flank steak with a meat thermometer for at least an internal temperature of 145 F right before you anticipate the cooking time for your steaks to end.
Steak should be 1/2 - 1 thick. Grill for 8 - 14 minutes for medium rare, 12 - 18 minutes for medium, turning once. BONE-IN STEAK Marinate if desired. Steak should be 1/2 - 1 thick. Grill for 7 - 14 minutes for medium rare, 11 - 18 minutes for medium, turning once.CHICKEN BREASTS Boneless products cook more evenly. Chicken breasts can be cooked as is, or pounded thin for quicker cooking time. Grill until thoroughly done and juices run clear, about 8 - 12 minutes, turning once.FISH FILLETS Cook until fillets flake easily when tested with a fork. Grill for 4 - 6 minutes per 1/2 of thickness, turning once. FISH STEAKS Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1 thick.rill until thoroughly done and juices run clear, about 8 - 12 minutes, turning once. FISH FILLETS Cook until fillets flake easily when tested with a fork. Grill for 4 - 6 minutes per 1/2 of thickness, turning once. FISH STEAKS Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1 thick.