Best 4 Grilled Steak And Vegetables Recipes

**Grilled Steak and Vegetables: A Flavorful Delight**

Indulge in the savory symphony of grilled steak and vegetables, a culinary masterpiece that tantalizes taste buds with its delectable flavors and vibrant colors. This harmonious dish combines the tender juiciness of grilled steak with a medley of roasted vegetables, each contributing its unique character to create a symphony of flavors. The smokiness of the grill infuses the steak with an irresistible aroma, while the vegetables caramelize to perfection, exuding a symphony of sweet and savory notes. Whether you prefer the classic combination of grilled New York strip steak with roasted bell peppers and zucchini, or the exotic flavors of grilled flank steak paired with grilled pineapple and mango, this article offers a diverse selection of recipes to satisfy every palate. Embark on a culinary journey as we explore the art of grilling steak and vegetables, transforming simple ingredients into an extraordinary feast that will leave you craving for more.

Let's cook with our recipes!

GRILLED STEAK AND VEGETABLES

Grilled Steak and Vegetables image

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

Ingredients

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

ONE-PAN GRILLED STEAK AND VEGETABLES

One-Pan Grilled Steak and Vegetables image

I found by cooking all of this dinner in one pot, it added so much flavor to the dish and prevented the grill from flaming or pieces falling in the grate! Using my cast iron pan made it super easy and I served dinner right from the pan! How easy is this. Love one-pot recipes, and this one is paleo, too. Glenn and I are not very big eaters and I don't go wow over steak (just me) but I go crazy over eggplant. This was a perfect meal for two.

Provided by Cindy Anschutz Barbieri

Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes

Time 35m

Yield 2

Number Of Ingredients 8

Ingredients

1 (8 ounce) bone-in rib-eye steak
olive oil, or as needed, divided
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste
1 Japanese eggplant, sliced into rounds
1 cup halved Brussels sprouts

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.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 15.1 g, Cholesterol 40.6 mg, Fat 38.1 g, Fiber 8.5 g, Protein 15.2 g, SaturatedFat 8.1 g, Sodium 197.5 mg, Sugar 5.7 g

GRILLED ITALIAN STEAK AND VEGETABLES

Grilled Italian Steak and Vegetables image

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

Ingredients

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

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

GRILLED STEAK AND VEGETABLES WITH TORTILLAS

Grilled Steak and Vegetables With Tortillas image

Here's an idea: Spend the same $30, or $50 or $100 or $300 on meat that you now spend each week or month, but buy less and buy better. You might compare this to an annual purchase of 20 $5 T-shirts made by child labor versus one of five $20 T-shirts made by better-paid and better-treated workers from organic cotton. Expensive meat from real farms is a more extreme example of this less-is-better policy. Then cook the meat differently than you used to. Take this vague interpretation of fajitas, one that focuses on grilled vegetables and makes beef a supporting player. A pound or so of tender, fatty rib-eye or sirloin goes a long way with this recipe. And it makes a lovely impression if you present it whole before slicing or chopping. You can cook everything in a cast-iron skillet (you will most likely need more than one, or you will have to cook in batches) instead of on a grill.

Provided by Mark Bittman

Categories main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 ears of corn, shucked
1 avocado, halved and pitted
8 radishes, trimmed
1 fairly firm mango, peeled and halved
4 limes, halved
1 large zucchini, sliced lengthwise
2 large bell peppers or poblanos, cored and halved
1 bunch scallions, trimmed
1 head romaine lettuce, outer leaves removed, but left whole
Olive oil
Salt and ground black pepper
1 to 1 1/4 pounds rib-eye or strip steak (about an inch thick)
8 to 12 small flour 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.

Nutrition Facts : @context http, Calories 996, UnsaturatedFat 35 grams, Carbohydrate 101 grams, Fat 53 grams, Fiber 18 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 2021 milligrams, Sugar 26 grams, TransFat 2 grams

Tips:

Choose the right cut of steak: For grilling, choose a steak that is at least 1 inch thick and has good marbling. This will help the steak stay juicy and flavorful.
Marinate the steak: Marinating the steak in a flavorful mixture of herbs, spices, and oil will help tenderize the meat and add flavor.
Preheat the grill: Preheat the grill to high heat before cooking the steak. This will help sear the steak and lock in the juices.
Season the steak: Season the steak with salt and pepper before cooking. You can also add other spices, such as garlic powder, onion powder, or paprika.
Cook the steak to your desired doneness: The cooking time will vary depending on the thickness of the steak and how you like it cooked. For a rare steak, cook for 2-3 minutes per side. For a medium-rare steak, cook for 3-4 minutes per side. For a medium steak, cook for 4-5 minutes per side. For a well-done steak, cook for 5-6 minutes per side.
Let the steak rest: After cooking, let the steak rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
Serve the steak with your favorite sides: Grilled steak can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or a salad.

Conclusion:

Grilled steak is a delicious and versatile dish that can be enjoyed for any occasion. By following these tips, you can grill a perfect steak every time. So fire up the grill and get cooking!