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
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
ITALIAN GRILLED STEAK SANDWICH
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
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
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
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
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.
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
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
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
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
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
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
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
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
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