Grilled Veggie And Steak Appetizer Food

GRILLED VEGGIE AND STEAK APPETIZER

Steps:

• Heat gas or charcoal grill. In large bowl, place mushrooms, beef, onions and 1/2 cup of the vinaigrette; toss to coat. Let stand 10 minutes; drain. Place mixture in grill basket (grill "wok").
• Place basket on grill. Cover grill; cook over medium-high heat 7 to 9 minutes, shaking basket or stirring beef mixture twice, until vegetables are tender and beef is desired doneness. Stir in tomatoes.
• Spoon beef mixture into serving dish. Stir in remaining 2 tablespoons vinaigrette. Serve with toothpicks.

GRILLED VEGETABLE PLATTER

Steps:

• In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.

17 EASY STEAK APPETIZERS TO WOW YOUR GUESTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

FLANK STEAK CROSTINI

Steps:

• Sprinkle beef with salt and pepper. Grill beef, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. Thinly slice across the grain., Meanwhile, in a small bowl, combine the oil, garlic and basil; brush lightly over baguette slices. Place on baking sheets. Bake at 400° for 5 minutes. Top with mushrooms and mozzarella cheese. Bake 2-3 minutes longer or until cheese is melted., Top with sliced steak, Parmesan cheese and chives. Serve immediately.

GRILLED VEGGIE PACKET

Steps:

• Mix together all the vegetables in a large bowl.
• Take two pieces of double layered heavy duty foil (18-inches square) and lay one on top of the other.
• Put the vegetables in the center of the foil.
• Mix together the dressing ingredients; drizzle over the vegetables.
• Fold the foil around and over the vegetables and seal tightly.
• Grill, covered, over medium heat for 30-35 minutes or until the vegetables are tender, turning once.

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 VEGGIE AND STEAK APPETIZER

Steps:

• Heat gas or charcoal grill.
• In large bowl, place mushrooms, beef, onions and 1/2 cup of the vinaigrette; toss to coat.
• Let stand 10 minutes; drain.
• Place mixture in grill basket (or grill wok).
• Place basket on grill. Cover grill; cook over medium-high heat 7 to 9 minutes, shaking basket or stirring beef mixture twice, until vegetables are tender and beef is desired doneness.
• Stir in tomatoes.
• Spoon beef mixture into serving dish.
• Stir in remaining 2 tablespoons vinaigrette.
• Serve with toothpicks.