GRILLED STEAK AND VEGETABLES

Grilled Steak and Vegetables image

Provided by Martha Stewart

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