Italian Marinated Steak with Grilled Ratatouille Steaks
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Servings
Serves 4
Prep Time
20 minutes
Refrigerate
6 hours to overnight
Cook Time
16 minutes
Cooking Methods
Grilling
Broiling
Beef Type
Round
Ingredients
- 1 beef top round steak, cut 1-inch thick (about 1 1/2 lbs.)
- 1 small eggplant, cut crosswise into 1/2-inch thick slices
- 2 large red or yellow bell peppers, cut lengthwise into quarters
- 1 medium zucchini, cut lengthwise in half
- 1 medium yellow squash, cut lengthwise in half
- 1 1/2 cups chopped fresh tomatoes
- 1/3 cup lightly packed chopped fresh basil
- salt and ground black pepper
Marinade
- 1/2 cup olive oil
- 1/2 cup dry white wine
- 3 Tbsp. fresh lemon juice
- 4 cloves garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Instructions
Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in sealable plastic bag; turn to coat steak. Close bag securely and marinate in refrigerator 6 hours to overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.
Remove 2 Tbsp. reserved marinade for ratatouille; set aside. Brush vegetables, except tomatoes, with some of remaining reserved marinade.
Remove steak from marinade; discard used marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, uncovered, 16-18 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12-15 minutes; zucchini and yellow squash 8-12 minutes or until tender, turning occasionally and basting with remaining reserved marinade.
Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. For ratatouille, combine remaining vegetables, tomatoes, basil and reserved 2 Tbsp. marinade in medium bowl; toss. Season ratatouille and steak with salt and black pepper, as desired.
Suggestions
Serve beef and veggies over greens with your favorite Italian dressing for an amazing summer salad.
Nutritional Information
Nutrition info per serving: 347 calories; 19 g fat (4 g saturated fat; 12 g monounsaturated fat); 61 mg cholesterol; 199 mg sodium; 12 g carbohydrate; 3.4 g fiber; 30 g protein; 6.5 mg niacin; 0.8 mg vitamin B6; 1.5 mcg vitamin B12; 3.3 mg iron; 31.5 mcg selenium; 5.3 mg zinc.
