Bbq Steak With Baby Potatoes And Grilled Veggies Recipes

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BBQ STEAK WITH BABY POTATOES AND GRILLED VEGGIES



BBQ STEAK WITH BABY POTATOES AND GRILLED VEGGIES image

Categories     Beef     Dinner

Yield 4

Number Of Ingredients 22

Bbq Steak with Baby Potatoes and Grilled Veggies
2 teaspoons Mrs.Dash Grill Blend for Steak
1 1/2 inches Thick (Four) Sirloin Steaks (6 oz/ 175 gms each)
20 -24 Baby Potatoes
Water
2 Zucchini
1 Head Broccoli
2 Celery Stalks
10 Baby Carrots
Cooked Potatoes
1 teaspoon Olive Oil
1 teaspoon Mrs.Dash Garlic and Herb
BBQ sauce
1 cup Ketchup
1/4 cup Salsa
1 teaspoon Liquid Smoke
1/4 cup Honey
2 teaspoons Worcestershire Sauce
Veggies in Wok
Pre-Spiced Steak
Prepared BBQ Sauce
Aluminum Foil

Steps:

  • 1.Take out equipment and ingredients. 2.Sprinkle spice onto both sides of steak. Let stand at room temp. 3.Wash potatoes and place in cold water in a large stove top pot at high heat. 4.Bring to a boil then reduce heat to medium for a low boil. Set timer for 10 minutes. 5.You won't be able to slide a knife into the potato, but almost. (You want the potatoes firm to finish off on the grill.) Drain water and set aside. 6.Meanwhile: 7.Wash and slice veggies into large chunks. Toss into BBQ wok as you cut. 8.Add carrots. Add firm potatoes. 9.Pour olive oil into the palm of your hand and massage onto all the veggies. Sprinkle with spice. Set aside. 10.Preheat BBQ at medium heat (350 degrees F): Immediately put veggie wok directly on heat, leaving room to grill steak. Toss often. 11.When veggies begin to soften place on higher rack or turn off one side of BBQ. 12.Grill steaks to desired doneness by placing steak on pre-heated grill. 13.Rotate steaks when they lift easily off grill and don't stick (change the angle but don't flip). 14.Turn over and baste top with BBQ sauce. 15.When steaks are done wrap them in foil to rest for 5 minutes, just long enough to set the table. 16.Check Food tv.ca for my tip on how to know when a steak is done to your liking. This meal is just yummy and so easy to throw together if you stick with the order of things!

BARBECUED FLANK STEAK WITH ROASTED VEGGIES



Barbecued Flank Steak with Roasted Veggies image

Get out the grill for this amazing Barbecued Flank Steak with Roasted Veggies recipe. Steak is cooked to perfection and served alongside delicious grilled vegetables in this Barbecued Flank Steak with Roasted Veggies recipe.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 ears corn on the cob
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. soy sauce
1 beef flank steak (1 lb.)
2 lb. red new potatoes, cut in half
1 cup cut-up fresh asparagus spears (1 inch lengths)
1 Tbsp. dried rosemary leaves

Steps:

  • Heat grill to medium-high heat.
  • Pull husks back from each ear of corn, being careful to leave husks attached at bottom end of each ear. Remove silk from corn; discard. Re-wrap ears of corn with the husks. Add to large pan of cold water, making sure corn is completely covered with water. Let stand 10 min. Meanwhile, mix dressing and soy sauce. Pour 2 Tbsp. of the dressing mixture over steak in shallow dish; turn steak over. Let stand 10 min.
  • Meanwhile, place potatoes in large microwaveable dish. Microwave on HIGH 10 min. Add asparagus; mix lightly. Add remaining dressing mixture and the rosemary; toss to evenly coat. Poke small holes in bottom of disposable aluminum foil pan. Add potato mixture. Place on grate of grill; surround with steak and corn.
  • Grill 15 min. or until steak is cooked to medium doneness (160°F) and vegetables are tender, turning steak and corn after 8 min. and stirring potato mixture frequently. (Corn husks will be blackened.)

Nutrition Facts : Calories 460, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g

GRILLED VEGGIE PACKET



Grilled Veggie Packet image

Make and share this Grilled Veggie Packet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

2 medium zucchini, cut into 1/2 inch slices
1 large green bell pepper, cut into 1/2 inch pieces
1 large red bell pepper, cut into 1/2 inch pieces
1 lb fresh mushrooms, halved
1 large onion, coarsely chopped
6 medium carrots, cut into 1/4 inch slices
2 cups small broccoli florets
2 cups small cauliflower florets
1/4 cup olive oil
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup minced fresh parsley
4 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
salt and pepper

Steps:

  • Mix together all the vegetables in a large bowl.
  • Take two pieces of double layered heavy duty foil (18-inches square) and lay one on top of the other.
  • Put the vegetables in the center of the foil.
  • Mix together the dressing ingredients; drizzle over the vegetables.
  • Fold the foil around and over the vegetables and seal tightly.
  • Grill, covered, over medium heat for 30-35 minutes or until the vegetables are tender, turning once.

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