Grilled Steak Summer Vegetable Rice Recipes

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GRILLED SIRLOIN STEAK WITH SUMMER VEGETABLE RAGOUT AND STEAK FRIES



Grilled Sirloin Steak with Summer Vegetable Ragout and Steak Fries image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 1 serving

Number Of Ingredients 18

1 tablespoon olive oil
1tablespoon chopped garlic
1 tablespoon chopped shallots
1/2 cup corn kernels
2 blue foot mushrooms, sliced (substitute white mushrooms or shiitake mushrooms)
1 cup demi-glace
6 sun gold tomatoes, halved (substitute: any yellow cherry tomato)
6 sweet 100's tomatoes, halved
1 tablespoon whole butter
1 Idaho potato
1 cup raw spinach
1 red onion, julienned
A1 Ranch Dressing, recipe follows
8 ounces grilled sirloin steak
1 cup ranch dressing
1/4 cup A1 steak sauce
2 tablespoons pommery mustard
Salt and pepper

Steps:

  • Tomato mushroom sauce: Saute the garlic and shallots in olive oil until tender, about 4 minutes. Add the corn, mushrooms, and demi-glace and bring to a simmer. Reduce by 1/4. Add tomatoes and remove from heat. Swirl in whole butter and add salt and pepper, to taste.
  • Tom's Steak Fries: Place potato in salted, cold water and bring to a boil. Reduce heat and simmer for approximately 20 minutes. Drain and cool potato. Quarter and deep-fry until golden brown. Season with salt and pepper.
  • To assemble dish: Place grilled steak in the center of the dish. Spoon vegetables and sauce over the steak. Top with spinach and onion and drizzle with A1 dressing.
  • Mix together all of the ingredients, to taste.

GRILLED STEAK & SUMMER VEGETABLE RICE



Grilled Steak & Summer Vegetable Rice image

Fire up the grill, and pair an excellent steak with our Cheddar Broccoli Summer Vegetable rice.

Provided by Knorr

Categories     Knorr®

Time 30m

Yield 4

Number Of Ingredients 5

2 tablespoons olive oil
1 tablespoon fresh herbs (rosemary, thyme and/or basil)
1 ¼ pounds beef flank steak or boneless sirloin steak
3 cups chopped assorted vegetables (pepper, zucchini and/or onion)
1 (5.7 ounce) package Knorr® Rice Sides™ - Cheddar Broccoli

Steps:

  • Blend 1 Tbsp. oil with herbs in small bowl. Brush steak with herb mixture. Grill or broil steak, turning once, until steak is desired doneness. Let steak stand 10 minutes before slicing.
  • Heat remaining 1 Tbsp. oil in large skillet and cook vegetables until crisp tender, about 4 minutes. Add 2 cups water to vegetables in skillet along with Knorr® Rice Sides™ - Cheddar Broccoli. Bring to a boil, stir, reduce heat and simmer, covered 7 minutes, or until rice is tender.
  • Serve steak over vegetables and Knorr® Rice Sides™ - Cheddar Broccoli.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 15.4 g, Cholesterol 31.6 mg, Fat 15.1 g, Fiber 6.7 g, Protein 22.2 g, SaturatedFat 6.4 g, Sodium 59.6 mg, Sugar 2.7 g

GRILLED STEAK AND SUMMER VEGETABLE SALAD



Grilled Steak and Summer Vegetable Salad image

Try grilled bruschetta with this supper: Brush thick slices of crusty bread with olive oil, then grill until toasted on both sides. Flank steak can be used in place of hanger.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 13

1/3 cup extra-virgin olive oil, plus more for grill
2 sprigs rosemary
5 garlic cloves, thinly sliced
1 1/4 pounds hanger steak
Coarse salt and ground pepper
1 medium eggplant, cut into 1/4-inch-thick slices
1 zucchini, cut into 1/4-inch-thick slices
1 yellow squash, cut into 1/4-inch-thick slices
1/2 pound cherry tomatoes on the vine, or plum tomatoes, halved
1 bunch scallions
1 sweet bell pepper (any color), cut into sixths, seeds and stem removed
2 tablespoons balsamic vinegar
1 1/2 teaspoons honey

Steps:

  • Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.
  • Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain.
  • In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.

Nutrition Facts : Calories 460 g, Fat 27 g, Fiber 7 g, Protein 32 g

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