Balsamic Grilled Steak and Vegetables
This delicious and easy dinner will wow your family or guests and is a favorite among local olive farmers.
Balsamic Grilled Steak and Vegetables
Alesia Foster
4
45 minutes
20 minutes
Main Dish
This delicious and easy dinner will wow your family or guests and is a favorite among local olive farmers.
Ingredients
- 1/4 c. Balsamic of Modena
- 3 tbs. Arbequina Blend Extra Virgin Olive Oil
- 1 large garlic clove, minced
- 4 (4-6 oz.) beef flat-iron or shoulder top blade steaks (1 inch thick)
- 1 1/2 tbs. cracked black pepper
- 1/2 tsp. coarse salt
- 2 large red, orange and/or yellow bell peppers, cut into 2-inch pieces
- 1 small sweet onion, cut into 3/4-inch wedges
- 12 baby portobello (crimini) mushroom caps
Directions
Combine vinegar, oil and garlic in large bowl.
Brush steaks with 1 tablespoon of the balsamic mixture; sprinkle with pepper and salt.
Cover and refrigerate.
Add bell peppers, onion and mushrooms to remaining balsamic mixture; toss to coat.
Let stand at room temperature 30 minutes or cover and refrigerate 2 hours, stirring occasionally.
Heat grill.
Drain vegetables, reserving marinade.
Alternately thread vegetables onto 4 (10- to 12-inch) metal or bamboo skewers.
Grill steaks and vegetables, covered, over medium heat or coals 8 to 12 minutes for medium-rare steak and crisp-tender vegetables, turning and brushing occasionally with reserved marinade.
Remove steaks and vegetables from grill. Cover loosely with foil; let stand 5 minutes.
Serve steaks with vegetables.