Best Grilled Steak And Vegetables Recipes

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GRILLED STEAK AND VEGETABLES



Grilled Steak and Vegetables image

Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 8

2/3 cup lemon juice (from 6 lemons)
1 teaspoon dried thyme, divided
2 large red bell peppers, cut into 1/2-inch strips
2 medium zucchini, thinly sliced
1 medium yellow onion, thinly sliced
Salt and pepper
1 skirt steak (about 1 1/4 pounds)
3/4 cup olive oil, plus more for grill

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.

Nutrition Facts : Calories 510 g, Fat 35 g, Fiber 2 g, Protein 39 g, SaturatedFat 8 g

RED WINE-ROSEMARY GRILLED FLANK STEAK WITH GRILLED MIXED VEGETABLES AND LEMONY WHITE BEAN SKODALI WITH GRILLED PITA



Red Wine-Rosemary Grilled Flank Steak with Grilled Mixed Vegetables and Lemony White Bean Skodali with Grilled Pita image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 28

3 cups dry red wine
4 small sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
3 tablespoons olive oil
1 (2 pound) flank steak
Salt and freshly ground black pepper
2 large ears fresh corn, husked and cut crosswise into 4 pieces
1 small eggplant, cut crosswise into 1/2-inch thick rounds
1 large Vidalia onion, cut into 3/4-inch thick wedges
1 large red bell pepper, seeded and quartered
1 large yellow bell pepper, seeded and quartered
1 large zucchini, quartered
12 asparagus spears, trimmed
Olive oil
Salt and freshly ground pepper
Finely chopped parsley and chives
2 cups cooked white beans, 1/4 cup cooking liquid reserved
2 tablespoons chopped garlic
1/3 cup fresh lemon juice
1/4 cup tahini
1/4 cup olive oil
1/4 cup finely chopped parsley
3 tablespoons finely chopped fresh mint
12 pitas
Olive oil

Steps:

  • For the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.
  • For the vegetable platter: Brush the vegetables with olive oil and season the vegetables with salt and pepper to taste. Grill all the vegetables until just cooked through. Arrange on a platter and sprinkle with herbs.
  • For the skordilia: Place the beans, garlic and lemon juice in a food processor and process until the beans are coarsely chopped. Add tahini and oil and process until smooth. Add some of the cooking liquid if too thick. Season with salt and pepper to taste. Scrape into a bowl and fold in the parsley and mint.
  • Brush the pita on both sides with olive oil and grill until lightly golden brown. Cut into wedges.

GRILLED ITALIAN STEAK AND VEGETABLES



Grilled Italian Steak and Vegetables image

Balsamic vinaigrette, fresh basil and peppered seasoned salt impart zesty flavor to grilled strip steaks and colorful vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 7

1/2 cup balsamic vinaigrette dressing
1/4 cup chopped fresh basil leaves
1 1/2 teaspoons peppered seasoned salt
2 beef boneless New York strip steaks, about 1 inch thick (8 to 10 ounces each)
1 pound asparagus spears, cut into 2-inch pieces
1 medium red onion, cut into thin wedges
1 yellow bell pepper, cut into 8 pieces

Steps:

  • Mix 2 tablespoons of the dressing, 2 tablespoons of the basil and 3/4 teaspoon of the peppered seasoned salt in large bowl; set aside for vegetables. Mix remaining dressing, basil and peppered seasoned salt in shallow glass or plastic dish or resealable plastic food-storage bag; add beef. Cover dish or seal bag and refrigerate 15 minutes.
  • Heat coals or gas grill for direct heat. Add asparagus, onion and bell pepper to reserved dressing mixture; toss to coat. Place in disposable 8-inch square foil pan or grill basket (grill "wok"). Reserve dressing in bowl.
  • Remove beef from marinade; reserve marinade. Cover and grill pan of vegetables 4 to 6 inches from medium heat 5 minutes. Add beef to grill next to pan. Cover and grill beef and vegetables 10 to 12 minutes, turning beef once and stirring vegetables occasionally, until beef is desired doneness and vegetables are tender. Brush beef with reserved marinade during last 5 minutes of cooking.
  • Add vegetables to bowl with reserved dressing; toss to coat. Cut beef into thin slices. Discard any remaining marinade. Serve vegetables with beef. Drizzle with additional dressing if desired.

Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 65 mg, Fiber 2 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g

ONE-PAN GRILLED STEAK AND VEGETABLES



One-Pan Grilled Steak and Vegetables image

I found by cooking all of this dinner in one pot, it added so much flavor to the dish and prevented the grill from flaming or pieces falling in the grate! Using my cast iron pan made it super easy and I served dinner right from the pan! How easy is this. Love one-pot recipes, and this one is paleo, too. Glenn and I are not very big eaters and I don't go wow over steak (just me) but I go crazy over eggplant. This was a perfect meal for two.

Provided by Cindy Anschutz Barbieri

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 35m

Yield 2

Number Of Ingredients 8

1 (8 ounce) bone-in rib-eye steak
olive oil, or as needed, divided
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste
1 Japanese eggplant, sliced into rounds
1 cup halved Brussels sprouts

Steps:

  • Preheat the grill to 350 degrees F (175 degrees C).
  • Drizzle steak with 1 tablespoon olive oil. Season with Italian seasoning, garlic powder, sea salt, and black pepper.
  • Lay eggplant out in an even layer on a wood board and lightly season both sides with salt.
  • Heat 2 tablespoons olive oil in a large cast iron pan on the grill. Add Brussels sprouts and eggplant. Cook until browned on all sides, flipping halfway, about 15 minutes.
  • Move vegetables to 1 side of the pan; add remaining olive oil. Turn the vegetable side of the pan towards the outer side of the grill where it it not as hot, keeping the open half of the skillet in the center of the grill.
  • Place steak in the hot pan. Cook until browned, about 3 minutes. Flip and continue grilling until the inside is to your desired doneness, 2 to 3 minutes more; for medium, an instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest briefly before serving.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 15.1 g, Cholesterol 40.6 mg, Fat 38.1 g, Fiber 8.5 g, Protein 15.2 g, SaturatedFat 8.1 g, Sodium 197.5 mg, Sugar 5.7 g

GRILLED TERIYAKI SKIRT STEAK AND STIR FRIED ASIAN VEGETABLES



Grilled Teriyaki Skirt Steak and Stir Fried Asian Vegetables image

I love this meal not only because it is so delicious and fresh, but also because it cooks quickly! Light up the grill, send the hubby outside to tend to the steak and hit the wok! (Don't be turned off by the long list of ingredients- it's not so bad.) **Cooking time does not include marinating time.**

Provided by hollyfrolly

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 1/2 lbs skirt steaks, marinated in your favorite teriyaki sauce for at least 2 hours
12 ounces broccoli rabe, ends removed, chopped into one inch bites
2 garlic cloves, minced
1 (15 ounce) can straw mushrooms, drained
4 ounces sliced water chestnuts
4 ounces bamboo shoots, canned
5 baby carrots
15 -20 snow peas, fresh
3 tablespoons peanut oil
1 tablespoon sesame oil
6 ounces stir-fry sauce (I like House of Tsang's Classic Stir Fry Sauce)
1/8 cup almonds, slivered, toasted
chili paste, to taste (optional)

Steps:

  • On hot grill, grill steak for about 6-7 minutes per side.
  • Slice meat into one inch strips, cover with foil and set aside until veggies are ready.
  • Gently toast almonds in a hot pan for about two minutes and set aside.
  • In a hot wok, add both kinds of oil and brocollini- stir for about three minutes.
  • Add mushrooms, carrots and garlic, stir for two minutes.
  • Add water chestnuts, bamboo shoots and snow peas and stir fry sauce and stir for an additional two minutes.
  • Serve stir fry veggies and steak over jasmine rice. (We love spicy food and LOVE to add chili paste to our own meals- suit yourself).

Nutrition Facts : Calories 1253.8, Fat 72.1, SaturatedFat 17.8, Cholesterol 200.6, Sodium 2531.6, Carbohydrate 44.8, Fiber 14.8, Sugar 11.7, Protein 110.9

GRILLED STEAK AND VEGETABLES WITH TORTILLAS



Grilled Steak and Vegetables With Tortillas image

Here's an idea: Spend the same $30, or $50 or $100 or $300 on meat that you now spend each week or month, but buy less and buy better. You might compare this to an annual purchase of 20 $5 T-shirts made by child labor versus one of five $20 T-shirts made by better-paid and better-treated workers from organic cotton. Expensive meat from real farms is a more extreme example of this less-is-better policy. Then cook the meat differently than you used to. Take this vague interpretation of fajitas, one that focuses on grilled vegetables and makes beef a supporting player. A pound or so of tender, fatty rib-eye or sirloin goes a long way with this recipe. And it makes a lovely impression if you present it whole before slicing or chopping. You can cook everything in a cast-iron skillet (you will most likely need more than one, or you will have to cook in batches) instead of on a grill.

Provided by Mark Bittman

Categories     main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 ears of corn, shucked
1 avocado, halved and pitted
8 radishes, trimmed
1 fairly firm mango, peeled and halved
4 limes, halved
1 large zucchini, sliced lengthwise
2 large bell peppers or poblanos, cored and halved
1 bunch scallions, trimmed
1 head romaine lettuce, outer leaves removed, but left whole
Olive oil
Salt and ground black pepper
1 to 1 1/4 pounds rib-eye or strip steak (about an inch thick)
8 to 12 small flour tortillas

Steps:

  • Prepare a gas or charcoal grill for direct cooking; the heat should be high on one side and medium on the other, with the rack about 4 inches from the flame. Have 2 platters handy; one so you can remove the vegetables as they begin to char, and another smaller one for the steak. Get a towel or foil ready for wrapping the tortillas.
  • Once you have the vegetables prepped, toss or rub them all with olive oil and sprinkle with salt and pepper. (You will grill even the limes for squeezing on top of everything else.) Blot the steak dry with paper towels and set aside.
  • On the hottest part of the grill, put the corn, avocado, radishes, mango and limes and char lightly, turning as necessary, for no more than 5 minutes. Start the zucchini, peppers, scallions and lettuce on the cooler side; they should be cooked until just tender and browned, 5 to 10 minutes. Transfer the vegetables to the platter as they finish cooking.
  • Season the steak with salt and pepper. Score the outer fat, if necessary. If using charcoal, consolidate the coals so that the heat is high again. Put the steak on the hot grill; cook, leaving it alone until the bottom is nicely charred and the steak releases easily, 2 to 4 minutes. Turn and cook for another 3 minutes, more or less, for medium-rare.
  • Remove steak from the grill and let it rest for at least 5 minutes. Meanwhile, cook the tortillas on the grill, turning once or twice until lightly charred and stack in a towel or foil, wrapping loosely. Prepare the vegetables for serving: Strip the corn kernels off the cob and scoop out and slice the avocado; the rest of the vegetables you can chop or slice however you like, keeping in mind that you'll be putting them in tortillas.
  • Slice the steak crosswise, sprinkle with more salt and pepper if you like and return to the platter. Serve the steak and vegetables with the tortillas.

Nutrition Facts : @context http, Calories 996, UnsaturatedFat 35 grams, Carbohydrate 101 grams, Fat 53 grams, Fiber 18 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 2021 milligrams, Sugar 26 grams, TransFat 2 grams

GRILLED SOUTHWESTERN STEAK AND COLORFUL VEGETABLES



Grilled Southwestern Steak and Colorful Vegetables image

[DRAFT]

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 Servings

Number Of Ingredients 18

1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
Marinade:
1/4 cup fresh lime juice
1/4 cup prepared mild salsa
1 tablespoon chopped garlic
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon coarse grind black pepper
Colorful Vegetables:
2 tablespoons olive oil
1 medium green or red bell pepper, cut into 1/4 inch strips
8 ounces button mushrooms, sliced 1/4- inch thick
2 cups sliced zucchini, 1/4-inch thick
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon coarse grind black pepper
1 cup finely chopped tomatoes
1/4 cup chopped green onions

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.

A.1.® CAJUN GRILLED STEAK AND VEGETABLES RECIPE - (4.5/5)



A.1.® Cajun Grilled Steak and Vegetables Recipe - (4.5/5) image

Provided by mackenzielester

Number Of Ingredients 14

1 boneless beef top sirloin steak (1-1/4 lb.), 1 inch thick
1 medium zucchini, halved lengthwise
1 medium yellow squash, halved lengthwise
1 small eggplant, halved lengthwise
2 medium red onions, halved
1/2 cup A.1. STEAKHOUSE Marinade New Orleans Cajun, divided
Make It
Kraft Kitchens Tips
Substitute 1-1/4 lb. boneless skinless chicken breast halves for the steak.
nutritional information
per serving
Calories 260
Total fat 7 g
Dietary fiber 5 g

Steps:

  • PLACE steak and combined vegetables in separate resealable plastic bags. Pour 1/4 cup of the marinade over the steak and the remaining marinade over the vegetables. Seal bags; turn to coat. Refrigerate 30 min. to marinate. PREHEAT grill to medium heat. Remove steak and vegetables from bags; discard marinade. GRILL steak, uncovered, 17 to 21 min. for medium-rare to medium doneness, adding the vegetables to the grill for the last 5 to 8 min. of the grilling time and cooking until crisp-tender, turning occasionally.

CAJUN GRILLED STEAK AND VEGETABLES



Cajun Grilled Steak and Vegetables image

Eggplant, yellow squash and zucchini are at it again-this time adding their farmers' market appeal to a zesty Cajun-style grilled steak.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

3 Tbsp. HEINZ Distilled White Vinegar
2 Tbsp. extra virgin olive oil
2 Tbsp. lite soy sauce
3 cloves garlic, minced
2 tsp. GREY POUPON Dijon Mustard
1-1/2 tsp. Cajun seasoning
1 boneless beef sirloin steak (1 lb.), 1 inch thick
2 shallots, cut in half
1 small eggplant (1 lb.), cut lengthwise into 4 slices
1 each yellow squash and zucchini, cut lengthwise, then crosswise in half

Steps:

  • Whisk first 6 ingredients until blended. Place steak and combined vegetables in separate shallow dishes. Pour half the vinegar mixture over ingredients in each dish; turn to evenly coat both sides of all ingredients. Refrigerate 30 min. to marinate.
  • Heat grill to medium heat. Remove steak and vegetables from marinade; discard marinade.
  • Grill steak 5 to 7 min. on each side or until medium doneness (160ºF). Meanwhile, grill vegetables 2 to 3 min. on each side or until crisp-tender.
  • Cut steak across the grain into thin slices. Serve with grilled vegetables.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 30 g

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