Grilled Italian Steak And Vegetables Recipes

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GRILLED ITALIAN STEAK AND VEGETABLES

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



Grilled Italian Steak and Vegetables image

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

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

ITALIAN GRILLED STEAK SANDWICH

If you need to feed a hungry crowd you can't go wrong with steak sandwiches. They're easy to make and rich with the flavors of Italy. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13



Italian Grilled Steak Sandwich image

Steps:

  • Place first 4 ingredients in a large bowl or shallow dish. Add steak and turn to coat. Refrigerate, covered, 8 hours or overnight., Remove steak, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Cool completely., Cut bread loaf horizontally in half. Hollow out both halves, leaving a 1/2-in. shell (save removed bread for another use). Cut steak across the grain into thin slices. In a bowl, toss tomatoes with green onions, olives, pepperoni, basil and 2 tablespoons dressing. In another bowl, toss arugula with remaining dressing. , Place half the arugula in bread bottom. Layer with steak, tomato mixture and remaining arugula; replace top. Wrap in foil; refrigerate at least 1 hour. Cut into wedges to serve.

Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

1/2 cup reduced-sodium teriyaki sauce
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 beef flank steak (1 pound)
1 round loaf Italian bread (about 2 pounds), unsliced
4 plum tomatoes, chopped
4 green onions, thinly sliced
1/4 cup Greek olives, coarsely chopped
1/4 cup sliced pepperoni
1 tablespoon thinly sliced fresh basil leaves
2 tablespoons plus 1/4 cup prepared Italian salad dressing, divided
2 cups fresh arugula

GRILLED STEAK AND VEGETABLES

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



Grilled Steak and Vegetables image

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

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

GRILLED VEGETABLES

Dine alfresco with Giada De Laurentiis' Grilled Vegetables recipe, which includes squash, zucchini and eggplant, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14



Grilled Vegetables image

Steps:

  • Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
  • Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

VEGETABLES WITH STEAK ON THE GRILL

Combine two of the major food groups in his recipe for your family's new tradition: Vegetables with Steak on the Grill. Colorful veggies join marinated steak o the grill for a few rounds of turning and basting. The result? Intensely flavored Vegetables with Steak on the Grill.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 4 servings

Number Of Ingredients 6



Vegetables with Steak on the Grill image

Steps:

  • Reserve 1/4 cup marinade; pour remaining marinade over steak in shallow dish. Turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate. Meanwhile, pierce potatoes in several places with fork or sharp knife. Microwave on HIGH 8 to 9 min. or just until tender; cool.
  • Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 5 min. Meanwhile, cut each potato into 4 lengthwise wedges.
  • Turn steak; brush with half of the reserved marinade. Add potatoes, zucchini and peppers to grill; brush with 2 Tbsp. dressing. Grill 5 min. Turn steak and vegetables. Brush steak with remaining marinade and brush vegetables with remaining dressing. Grill 4 to 5 min. or until steak is medium doneness (160°F) and vegetables are crisp-tender.

Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g

1/2 cup A.1. CHICAGO STEAKHOUSE Marinade, divided
1 beef top round steak (1 lb.)
2 baking potatoes (1/2 lb.)
2 zucchini, cut lengthwise in half
2 red peppers, quartered
1/4 cup KRAFT Zesty Italian Dressing

GRILLED VEGGIE AND STEAK APPETIZER

Beef bites and three kinds of vegetables quickly cook in a grill basket for a hot and hearty appetizer in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 8

Number Of Ingredients 5



Grilled Veggie and Steak Appetizer image

Steps:

  • Heat gas or charcoal grill. In large bowl, place mushrooms, beef, onions and 1/2 cup of the vinaigrette; toss to coat. Let stand 10 minutes; drain. Place mixture in grill basket (grill "wok").
  • Place basket on grill. Cover grill; cook over medium-high heat 7 to 9 minutes, shaking basket or stirring beef mixture twice, until vegetables are tender and beef is desired doneness. Stir in tomatoes.
  • Spoon beef mixture into serving dish. Stir in remaining 2 tablespoons vinaigrette. Serve with toothpicks.

Nutrition Facts : Calories 150, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 2 g, TransFat 0 g

1 package (6 oz) small fresh portabella mushrooms
1/2 lb boneless beef sirloin steak (about 3/4 inch thick), trimmed of fat and cut in 3/4-inch cubes
1 cup frozen small whole onions (from 1-lb bag), thawed
1/2 cup plus 2 tablespoons balsamic vinaigrette
1/2 cup halved grape or cherry tomatoes

GRILLED ITALIAN VEGETABLES

Make and share this Grilled Italian Vegetables recipe from Food.com.

Provided by BrendaM

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Grilled Italian Vegetables image

Steps:

  • In a large bowl, combine basil, garlic, red pepper flakes, salt, pepper and oil; mix well.
  • Add zucchini, bell peppers, onion and cherry tomatoes; toss to coat well.
  • Cover; chill vegetables, tossing occasionally, for at least 1 hour or for up to 3 hours.
  • Prepare grill or preheat broiler.
  • Remove vegetables from marinade.
  • Reserve marinade remaining in bowl.
  • Thread four 12-inch metal skewers alternately with the vegetables, beginning and ending with a cherry tomato.
  • Brush vegetables with the reserved marinade.
  • Place skewers on grill rack or broiler pan.
  • Grill or broil vegetables 5 inches from heat, turning once, until slightly charred and tender, about 15 minutes.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 150.8, Fat 10.8, SaturatedFat 1.5, Sodium 157.8, Carbohydrate 13.3, Fiber 2.8, Sugar 4.3, Protein 2.9

1/2 cup chopped fresh basil or 4 teaspoons dried basil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
3 small zucchini, cut into 1/2 inch rounds
2 large yellow bell peppers or 2 large red bell peppers, cut into 1 1/2 inch chunks
1 medium sweet onion, cut into 1 1/2 inch wedges
8 cherry tomatoes

GRILLED ITALIAN STEAKS

Make and share this Grilled Italian Steaks recipe from Food.com.

Provided by morgainegeiser

Categories     Meat

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5



Grilled Italian Steaks image

Steps:

  • In small bowl, combine all ingedients except steak.
  • In plastic bag pour 3/4 cup marinade over steak. Refrigerate remaining marinade. Cover or close bag, and marinate in refrigerator, turning occasionally for 3 to 24 hours.
  • Remove steaks from marinade, discarding marinade.
  • Grill or broil steak, turning once, and brushing frequently with reserved marinade, until steak is desired doneness.
  • Note: Prep and cooking time does not include marinade time.

Nutrition Facts : Calories 315.2, Fat 16.1, SaturatedFat 4.2, Cholesterol 108.8, Sodium 415.7, Carbohydrate 4, Fiber 0.6, Sugar 2.5, Protein 37

1 cup Italian dressing
3 tablespoons grated parmesan cheese
3 tablespoons dried basil leaves, crushed
pepper
3 lbs boneless sirloin

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