Wednesday, August 7, 2013

Grilled Steak with Summer Vegetables



I almost didn't share this recipe because the photos are so crappy, but it's such a great summer grilling recipe. The vegetables took a little longer to grill than we though, so by the time I was able to take pictures, it was almost dark. There was some significant photoshopping that had to be done to make them usable, and I just hate altering a picture that much. Not to mention that the one below is a little blurry....that just irks me.

Anyway though, as I said, it's such a great recipe for summer, and a wonderful way to use up some of those vegetables you may have growing in your garden (I didn't grow my veggies, but I bought them down the street at Cows & Cones, our local farm and Ice Cream place).

The fresh herbs vinaigrette isn't essential to the recipe, you can definitely grill the meat and veggies without out using it. Some olive oil can be used to coat them instead, but it's really good, and I recommend trying it. It only takes an extra couple minutes to throw all the stuff into a food processor and make it.

Ok guys, I'm outta here...have a great rest of your day!

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'Grilled Steak with Summer Vegetables'
Source: Adapted from Paleo Diet Lifestyle

Ingredients

1.5 lb beef flank steak
2 large zucchini, cut lengthwise
4 big carrots cut lengthwise
1/2 cup red onions, chopped;

Fresh Herbs Vinaigrette:

1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1 clove garlic, chopped
1 teaspoon Dijon mustard
Juice from half a lemon
6 tablespoons extra virgin olive oil
salt and pepper to taste

Directions

1. In a food processor, combine all the ingredients for the vinaigrette EXCEPT for the olive oil. Blend for one minute, then slowly pour in the olive oil. Transfer to a bowl and reserve.

2. Heat the grill to a medium-high heat. Grill the flank steak about 8 minutes for medium rare, or more if you like it well done. Once cooked, remove from the grill and set aside to rest.

3. In a bowl, combine the zucchini, carrots, red onions and 1 tablespoon of the vinaigrette and combine well. Place the vegetables on the grill and cook for 5 to 6 minutes, flipping them once.

4. Cut the cooked steak into slices and, in a big bowl, combine the steak and the cooked vegetables. Add the remaining vinaigrette and toss to mix; season to taste with salt and pepper before serving.



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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife