Best Grilled Steak And Vegetables Recipes

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.

ONE-PAN GRILLED STEAK AND VEGETABLES

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.

GRILLED ITALIAN STEAK AND VEGETABLES

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.

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

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 STEAK AND VEGETABLES WITH 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.

GRILLED TERIYAKI SKIRT STEAK AND STIR FRIED ASIAN VEGETABLES

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).

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.

CAJUN GRILLED STEAK AND VEGETABLES

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.

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

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.