Best Marinated Steak Vegetables Recipes

MARINATED SKIRT STEAK WITH PAN-ROASTED VEGETABLES

Marinated Skirt Steak with Pan-Roasted Vegetables image

Knock their socks off with this juicy Marinated Skirt Steak with Pan-Roasted Vegetables. Our video will take you through the recipe step by easy step.

Provided by My Food and Family

Categories Beef

Time 50m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2/3 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
2 Tbsp. KRAFT Sweet Honey Barbecue Sauce
1/2 tsp. Sriracha sauce (hot chili sauce)
1 beef skirt steak (1 lb.), cut into 4 pieces
1 cup small cauliflower florets
1 onion, cut into thin wedges
1 small red pepper, cut into thin strips
2 cups chopped kale

Steps:

Reserve 2 Tbsp. dressing. Mix remaining dressing with barbecue sauce and Sriracha sauce. Pour half over meat in shallow dish; turn to evenly coat all pieces. Refrigerate 15 min.
Meanwhile, cook cauliflower, onions and peppers in large skillet sprayed with cooking spray on medium-high heat 5 min or until crisp-tender, stirring occasionally. Spoon into large bowl. Add kale and reserved dressing; toss lightly.
Remove meat from marinade; discard marinade. Add meat to skillet; cook 4 to 5 min. or each side or until medium doneness. Transfer to cutting board; tent with foil. Let stand 5 min.
Cut meat across the grain into thin slices. Serve with vegetables and remaining dressing mixture.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

MARINATED STEAK & VEGETABLES

Marinated Steak & Vegetables image

This is one of those do ahead (if you want) recipes that's easy, yet very tasty. I like making it on the bar-b-que in my Mesh Chef's Pan and serving over steamed rice. The filet is just a preference of mine, but I'm sure you can use just about any beef cut you prefer.

Provided by Noni Suzanne

Categories One Dish Meal

Time 1h18m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons balsamic vinegar
1 tablespoon soy sauce
2 tablespoons brown sugar, firmly packed
2 garlic cloves, minced
2 teaspoons fresh rosemary, chopped
1/4 cup extra virgin olive oil
2 red bell peppers, seeded and cut into 1/2-inch strips
1 large zucchini, cut on the diagional in 1/4-inch slices
2 lbs boneless filet mignon, cut into 1-inch strips
4 green onions, cut into 1-inch pieces
1 tablespoon sesame seeds
salt and pepper, to taste

Steps:

In large bowl, whisk together the vinegar, soy sauce, brown sugar, garlic, rosemary and olive oil until the brown sugar is disolved.
Add the beef, bell pepper and zuchinni and stir to coat evenly. (it is best to add the green peppers just before grilling) Cover the bowl and refrigerate for at least 1 hour or up to overnight.
Prepare a medium hot fire in a grill.
Set the Mesh Chef's Pan (which is what I use) on a cookie sheet or large bowl to catch any excess marinade.
Remove the beef and vegetables from the marinade and place in Mesh Chef's Pan.
Season with salt and pepper, and add the 1 T of sesame seeds and the green onions.
Close the pan lid and set the pan on the grill directly over the heat.
Cook, shaking the pan occasionally, until the peppers and zuchinni are tender and the beef is done to your liking, about 18 minutes for medium-well.
Transfer the beef and vegetables to a warmed platter or individual plates and serve immediately.
May be served over steamed rice, if desired.