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Grilled Italian Steak and Vegetables
Grilled Italian Steak and Vegetables
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Prep Time:
25 minutes
Total Time:
40 minutes
Grilled strip steaks and veggies with zesty balsamic vinaigrette, basil, and seasoned salt.
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
Instructions:
  • Combine 2 tablespoons of dressing, 2 tablespoons of basil, and 3/4 teaspoon of peppered seasoned salt in a large bowl for the vegetables. In a separate dish or bag, mix the remaining dressing, basil, and seasoned salt, then add the beef. Refrigerate for 15 minutes before cooking.
  • Prepare the grill for direct cooking over high heat. Combine asparagus, onion, and bell pepper with the reserved dressing; mix well. Transfer the mixture to an 8-inch square foil pan or a grill basket. Set aside any remaining dressing in a bowl for later use.
  • Take out the beef from the marinade and set aside the marinade. Grill the vegetables on a covered grill pan over medium heat for 5 minutes. Place the beef on the grill next to the vegetables. Grill the beef and vegetables for 10 to 12 minutes, flipping the beef once and stirring the vegetables occasionally, until the beef reaches your desired level of doneness and the vegetables are tender. Brush the beef with the reserved marinade during the last 5 minutes of cooking.
  • Toss vegetables in the dressing in the bowl. Slice beef thinly. Serve beef with vegetables. Drizzle with extra dressing, if desired.

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