MARINATED STEAK & VEGETABLES
This is one of those do ahead (if you want) recipes that's easy, yet very tasty. I like making it on the bar-b-que in my Mesh Chef's Pan and serving over steamed rice. The filet is just a preference of mine, but I'm sure you can use just about any beef cut you prefer.
Provided by Noni Suzanne
Categories One Dish Meal
Time 1h18m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, whisk together the vinegar, soy sauce, brown sugar, garlic, rosemary and olive oil until the brown sugar is disolved.
- Add the beef, bell pepper and zuchinni and stir to coat evenly. (it is best to add the green peppers just before grilling) Cover the bowl and refrigerate for at least 1 hour or up to overnight.
- Prepare a medium hot fire in a grill.
- Set the Mesh Chef's Pan (which is what I use) on a cookie sheet or large bowl to catch any excess marinade.
- Remove the beef and vegetables from the marinade and place in Mesh Chef's Pan.
- Season with salt and pepper, and add the 1 T of sesame seeds and the green onions.
- Close the pan lid and set the pan on the grill directly over the heat.
- Cook, shaking the pan occasionally, until the peppers and zuchinni are tender and the beef is done to your liking, about 18 minutes for medium-well.
- Transfer the beef and vegetables to a warmed platter or individual plates and serve immediately.
- May be served over steamed rice, if desired.
Nutrition Facts : Calories 818.3, Fat 64.5, SaturatedFat 22.4, Cholesterol 158.8, Sodium 377.7, Carbohydrate 15.5, Fiber 2.9, Sugar 11, Protein 44
THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
MARINATED VEGETABLES
Steps:
- In a kettle stir together the lemon juice, the oil, the broth, the garlic, the red pepper flakes, the salt, the coriander seeds, the thyme, orégano, the sugar, and pepper to taste, bring the mixture to a boil, and simmer it, stirring occasionally, for 5 minutes. Bring the mixture to a boil, add the leeks, and simmer them for 2 minutes. Add the squash and the celery and simmer the vegetables, stirring gently, for 2 minutes. Add the bell peppers and the green beans and simmer the vegetables, stirring gently, for 2 minutes. Add the mushrooms and simmer the vegetables, stirring gently, for 30 seconds.
- Transfer the vegetables with a slotted spoon to a shallow baking dish or bowl, boil the cooking liquid for 2 minutes, or until it is reduced to 1/2 cup, and strain it through a fine sieve onto the vegetables. Let the vegetables marinate, covered and chilled, for at least 3 hours or overnight, season them with salt and pepper, and let them come to room temperature before serving.
FAVORITE MARINATED VEGETABLES
Toss some good-for-you veggies together with a coating of fat-free salad dressing, and you've got this ideal side dish in no time. From Brooklyn Center, Minnesota, Sarah Newman writes, "The recipe is so easy, and marinating the vegetables overnight gives them a great flavor and texture. It's perfect for picnics, potlucks or other gatherings!"
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 306mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GRILLED STEAK AND VEGETABLES
Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan to high. In a large bowl or zip-top bag, combine lemon juice, 1/2 teaspoon thyme, bell peppers, zucchini, and onion; season with salt and pepper and marinate 15 minutes.
- Season steak with salt, pepper, and remaining 1/2 teaspoon thyme. Clean and lightly oil hot grill. Cook steak, flipping once, about 12 minutes for medium. Transfer to a cutting board and tent with foil. Let rest 10 minutes before thinly slicing against the grain.
- Lightly oil hot grill. Arrange vegetables on grill in an even layer, reserving marinade, and cook until browned and tender, 8 to 10 minutes. Whisk oil and mustard into marinade. Cover and refrigerate half the vegetables and half the dressing for Zesty Pork Sandwiches. Serve remaining vegetables and steak with remaining dressing.
Nutrition Facts : Calories 510 g, Fat 35 g, Fiber 2 g, Protein 39 g, SaturatedFat 8 g
VEGETABLE STEAK KABOBS
The marinade for this steak-and-vegetable kabob is the best one I've ever found. I use it on chicken and pork, too. -Norma Harder, Weyakwin, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 cup marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add mushrooms, onions, tomatoes and peppers; seal bag and turn to coat. Refrigerate beef and vegetables 8 hours or overnight., Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting. On six metal or soaked wooden skewers, alternately thread beef and vegetables., Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-15 minutes or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally. Baste with reserved marinade during the last 5 minutes.
Nutrition Facts : Calories 234 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 99mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
STEAK AND VEGETABLE KABOBS
Found this recipe in TOH Magazine, submitted by Lorri Cleveland, and am posting here to clear up space in my cookbook shelves. We grill year round here in FL so I am always on the lookout for new recipes to grill. I marinade the steak and veggies, but put veggies on separate skewers from the steak, so I can cook them to the correct doneness. Use your favorite vegetables of choice.
Provided by diner524
Categories Steak
Time 25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables.
- Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves.
- Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender.
MARINATED SKIRT STEAK WITH PAN-ROASTED VEGETABLES
Knock their socks off with this juicy Marinated Skirt Steak with Pan-Roasted Vegetables. Our video will take you through the recipe step by easy step.
Provided by My Food and Family
Categories Beef
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Reserve 2 Tbsp. dressing. Mix remaining dressing with barbecue sauce and Sriracha sauce. Pour half over meat in shallow dish; turn to evenly coat all pieces. Refrigerate 15 min.
- Meanwhile, cook cauliflower, onions and peppers in large skillet sprayed with cooking spray on medium-high heat 5 min or until crisp-tender, stirring occasionally. Spoon into large bowl. Add kale and reserved dressing; toss lightly.
- Remove meat from marinade; discard marinade. Add meat to skillet; cook 4 to 5 min. or each side or until medium doneness. Transfer to cutting board; tent with foil. Let stand 5 min.
- Cut meat across the grain into thin slices. Serve with vegetables and remaining dressing mixture.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
VEGETABLES WITH STEAK ON THE GRILL
Combine two of the major food groups in his recipe for your family's new tradition: Vegetables with Steak on the Grill. Colorful veggies join marinated steak o the grill for a few rounds of turning and basting. The result? Intensely flavored Vegetables with Steak on the Grill.
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Reserve 1/4 cup marinade; pour remaining marinade over steak in shallow dish. Turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate. Meanwhile, pierce potatoes in several places with fork or sharp knife. Microwave on HIGH 8 to 9 min. or just until tender; cool.
- Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 5 min. Meanwhile, cut each potato into 4 lengthwise wedges.
- Turn steak; brush with half of the reserved marinade. Add potatoes, zucchini and peppers to grill; brush with 2 Tbsp. dressing. Grill 5 min. Turn steak and vegetables. Brush steak with remaining marinade and brush vegetables with remaining dressing. Grill 4 to 5 min. or until steak is medium doneness (160°F) and vegetables are crisp-tender.
Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g
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- Bring wine, peppercorns, fennel seeds, and bay leaf to a boil in a saucepan; cook 10 minutes or until reduced by half. Place in a bowl; cool. Add 1 steak, turning to coat. Cover and chill 3 1/2 hours. Let stand at room temperature 30 minutes before grilling.
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