Grilled Steak and Vegetables |
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Prep Time: 2 Minutes Cook Time: 25 Minutes |
Ready In: 27 Minutes Servings: 8 |
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From my collection of handwritten recipes. Ingredients:
4 lean steaks, 4 oz. each |
3 tablespoons olive oil |
3 tablespoons red wine vinegar |
2 tablespoons dijon mustard |
2 garlic cloves, finely chopped |
1 teaspoon basil |
1 teaspoon oregano |
1/8 teaspoon hot red pepper flakes |
salt and pepper |
2 red bell peppers, cut lengthwise into 1-inch strips (can use green) |
3 zucchini, cut lengthwise into 4 strips |
2 red onions, cut across into 1/2-inch slices (can use yellow) |
Directions:
1. Using a sharp knife, trim all the fat from the steaks. Make the marinade: In a small bowl, combine the oil with the vinegar, mustard, garlic, basil, oregano, hot pepper flakes, and salt and pepper until well blended. Place the steaks in a dish just large enough to hold them and pour the marinade over. Turn the meat in the marinade to coat it thoroughly. Cover the dish and marinate in the refrigerator at least 2 hours. Remove the meat from the refrigerator and allow to come to room temperature. Pour off the marinade into a small bowl. Preheat a charcoal grill or broiler, setting the rack 4 to 5 inches from the heat. Add the steak to the grill or broiler and cook according to taste, about 6 minutes on each side for medium. Meanwhile, using a small brush, coat the veggie pieces with the marinade. Transfer the steaks to a platter, cover with foil, and keep warm. Add the vegetables to the grill or broiler and cook until browned and softened, turning once and brushing twice with the remaining marinade.
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