A summer grilling recipe where vegetables are grilled along with the beef to add a smoky flavor to the vegetable salad. Recipe serves 4. NOTE: I wish to dispel the idea that steaks are required to sit out until outside reaches room temperature. The Food Lab backs up this dispelled myth. However, if you have frozen meat, it should be thawed before grilling/cooking - safely. Leaving it on the counter is NOT the way to thaw meat! Best to plan ahead and leave in refrigerator until completely thawed.
¼ cup extra-virgin olive oil, plus extra for salad.
¼ cup red wine vinegar
2 garlic cloves, minced
2 teaspoons fresh or dried thyme
1 teaspoon Dijon mustard
Salt and black ground pepper
2 zucchini, sliced lengthwise into 1/2-inch thick planks
2 red/green bell peppers, halved, stemmed, and seeded
2 (12-ounce) boneless steaks, sirloin/strip, about 1-inch thick
2 tomatoes, cored and cut into 1/2-inch wedges
Optional: Monterey Steak Seasoning to dress steak before cooking and 1 can small, black or green pitted olives for the salad. I also add shredded leaf lettuce.
- Whisk oil, vinegar, garlic, thyme, mustard, ¼ teaspoon sea salt, and ½ teaspoon black pepper together in large bowl to make vinaigrette dressing. I like to add black/green pitted olives. Brush zucchini and bell peppers with vinaigrette; set aside remaining vinaigrette.
- Pat steaks dry with paper towels and season with salt/pepper to taste or Monterey Steak Seasoning. Place steaks and vegetables on grill over hot fire. Grill steaks until meat registers 125-degrees (medium-rare), 4 to 8 minutes per side. Transfer vegetables and steaks to carving board, tent loosely with toothpicks and foil, let rest for 5 minutes. Cook vegetables until browned, about 4 minutes per side.
- Cut vegetables into 1-inch pieces. Add vegetables and tomatoes to reserved vinaigrette and gently toss. Divide vegetables evenly on dinner plates. Slice steaks 1/4-inch thick if you want thin steaks, and arrange on top of vegetables. Drizzle with olive oil and serve.