Grilled Steak And Vegetables Food

GRILLED STEAK AND VEGETABLES

Steps:

• Heat a grill or grill pan to high. In a large bowl or zip-top bag, combine lemon juice, 1/2 teaspoon thyme, bell peppers, zucchini, and onion; season with salt and pepper and marinate 15 minutes.
• Season steak with salt, pepper, and remaining 1/2 teaspoon thyme. Clean and lightly oil hot grill. Cook steak, flipping once, about 12 minutes for medium. Transfer to a cutting board and tent with foil. Let rest 10 minutes before thinly slicing against the grain.
• Lightly oil hot grill. Arrange vegetables on grill in an even layer, reserving marinade, and cook until browned and tender, 8 to 10 minutes. Whisk oil and mustard into marinade. Cover and refrigerate half the vegetables and half the dressing for Zesty Pork Sandwiches. Serve remaining vegetables and steak with remaining dressing.

GRILLED SOUTHWESTERN STEAK AND COLORFUL VEGETABLES

Steps:

• 1) Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2) Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145degreesF) doneness, turning once. Do not overcook. 3) Meanwhile prepare Colorful Vegetables. Heat 2 tablespoons olive oil in large non-stick skillet over medium- high heat. Add bell pepper strips; cook and stir 1 to 2 minutes or until crisp-tender. Add mushrooms, zucchini, cumin, salt and black pepper; cook and stir 3 to 4 minutes or until crisp-tender. Add tomato and green onion; cook and stir 1 minute. 4) Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.

GRILLED STEAK AND VEGETABLES

Steps:

• Using a sharp knife, trim all the fat from the steaks. Make the marinade: In a small bowl, combine the oil with the vinegar, mustard, garlic, basil, oregano, hot pepper flakes, and salt and pepper until well blended. Place the steaks in a dish just large enough to hold them and pour the marinade over. Turn the meat in the marinade to coat it thoroughly. Cover the dish and marinate in the refrigerator at least 2 hours. Remove the meat from the refrigerator and allow to come to room temperature. Pour off the marinade into a small bowl. Preheat a charcoal grill or broiler, setting the rack 4 to 5 inches from the heat. Add the steak to the grill or broiler and cook according to taste, about 6 minutes on each side for medium. Meanwhile, using a small brush, coat the veggie pieces with the marinade. Transfer the steaks to a platter, cover with foil, and keep warm. Add the vegetables to the grill or broiler and cook until browned and softened, turning once and brushing twice with the remaining marinade.

GRILLED STEAK WITH GREEN BEANS, TOMATOES AND CHIMICHURRI SAUCE

Steps:

• Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
• Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
• Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.
• Chimichurri Sauce:
• Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

GRILLED STEAK AND VEGETABLE SALAD

Steps:

• Preheat grill (or grill pan).
• Cut zucchini in half lengthwise.
• Discard stems and gills (dark brown layers) from mushrooms.
• Halve tomatoes.
• Season steaks with 1/2 teaspoon salt and pepper. Place steaks on grill (or in grill pan); grill 3-4 minutes on each side or until steak is 145°F. Remove steaks from grill; let stand 5 minutes before slicing.
• Combine zucchini, tomatoes, portabellas, oil, and remaining 1/2 teaspoon salt. Place vegetables on grill; grill 2-3 minutes on each side or until tender and grill marks begin to show.
• Remove vegetables from grill; cut into bite-size pieces. Slice steaks.
• Divide salad greens onto 4 serving plates; top with vegetables and steak. Drizzle each salad with balsamic glaze and salad dressing. Serve.