Balsamic Grilled Steak and Vegetables
by The California OliveThis delicious and easy dinner will wow your family or guests and is a favorite among local olive farmers.
Balsamic Grilled Steak and Vegetables
Rated 5.0 stars by 1 users
Category
Main Dish
Servings
4
Prep Time
45 minutes
Cook Time
20 minutes
This delicious and easy dinner will wow your family or guests and is a favorite among local olive farmers.
Alesia Foster
Ingredients
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1/4 c. Balsamic of Modena
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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
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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.