Best 4 One Pan Grilled Steak And Vegetables Recipes

**Savory Grilled Steak and Vegetables: A Culinary Symphony of Flavors**

Savor the tantalizing aroma of grilled steak and vegetables, a culinary masterpiece that combines the best of both worlds. Indulge in the juicy tenderness of perfectly cooked steak, complemented by a medley of colorful vegetables roasted to perfection. This one-pan dish not only offers a symphony of flavors but also ensures a hassle-free cooking experience. From succulent steaks to crisp asparagus, tender bell peppers, and flavorful zucchini, each bite promises a delightful harmony of textures and tastes. Prepare to embark on a culinary journey that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

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 FLANK STEAK & VEGGIES RECIPE BY TASTY

One-pan Flank Steak & Veggies Recipe by Tasty image

Here's what you need: broccoli floret, white onion, flank steak, olive oil, wild rice, salt, pepper, garlic powder, paprika, onion powder

Provided by Tiffany Lo

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

12 oz broccoli floret
½ white onion, sliced
1 ½ lb flank steak
2 tablespoons olive oil
4 cups wild rice, cooked, to serve
1 ½ teaspoons salt
1 ½ teaspoons pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder

Steps:

Preheat oven to 400°F (200°C).
In a small bowl, add the salt, pepper, garlic powder, paprika, and onion powder. Stir until well combined.
Place broccoli, onions, and flank steak on a baking tray.
Coat broccoli and onions with olive oil.
Sprinkle seasoning mix on flank steak, broccoli, and onions until coated.
Bake for 15 minutes.
Broil for 2 minutes.
For medium, internal temperature of steak should reach 145°F (65°C). Let steak rest 10 minutes before cutting.
Serve now with wild rice or refrigerate in airtight containers up to 3-4 days.
Enjoy!

Nutrition Facts : Calories 828 calories, Carbohydrate 116 grams, Fat 17 grams, Fiber 12 grams, Protein 55 grams, Sugar 7 grams

GRILLED VEGETABLES

Grilled Vegetables image

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

Ingredients

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

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.

GRILLED STEAK AND VEGETABLES WITH LEMON-HERB BUTTER

Grilled Steak and Vegetables With Lemon-Herb Butter image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds beef sirloin steak (about 1 inch thick)
1 large red onion, sliced into 1/2-inch-thick rings
2 large zucchini or yellow squash, cut diagonally into 3/4-inch-thick slices
1/2 cup barbecue sauce
1 tablespoon chili powder
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, at room temperature
2 tablespoons finely chopped fresh parsley
1/2 teaspoon grated lemon zest

Steps:

Preheat a grill to medium high. Combine the steak, red onion and zucchini in a large bowl. Add the barbecue sauce, chili powder, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste; toss to coat. Let stand 5 minutes. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside. Transfer the steak to the grill and cook 4 to 5 minutes per side for medium rare; remove to a cutting board and let rest. Add the vegetables to the grill and cook, turning occasionally, until crisp-tender and charred in spots, about 8 minutes. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables.
Photograph by Justin Walker

Nutrition Facts : Calories 326 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 84 milligrams, Sodium 613 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 39 grams

Tips:

Choose the right cut of steak: A thicker steak will cook more evenly and stay juicy. Look for a steak that is at least 1-inch thick.

Marinate the steak: Marinating the steak will help to tenderize it and add flavor. You can use a simple marinade made with olive oil, garlic, and herbs, or you can try a more complex marinade with ingredients like wine, vinegar, or soy sauce.

Cook the steak over high heat: This will help to sear the outside of the steak and keep the juices inside. Cook the steak for 3-4 minutes per side, or until it reaches your desired doneness.

Let the steak rest before slicing: This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.

Pair the steak with your favorite vegetables: Grilled vegetables are a great way to add color, flavor, and nutrients to your meal. Some good options include broccoli, zucchini, squash, and peppers.

Conclusion:

This one-pan grilled steak and vegetables recipe is a quick and easy way to make a delicious and healthy meal. By following the tips above, you can ensure that your steak is cooked perfectly and that your vegetables are tender and flavorful. So next time you're looking for a simple but satisfying meal, give this recipe a try!