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Steak under the Stars

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Steak under the Stars

• Garlic-herb French bread Cut a baguette into (1/2-inch-thick) slices. Place bread slices on a baking sheet. Coat bread with olive oil-flavored cooking spray, sprinkle with garlic powder and Italian seasoning. Bake at 350° for 5 minutes or until crisp.

• Vanilla low-fat ice-cream with caramel sauce 

GAME PLAN

Total time: 25 minutes

1. Prepare grill, and preheat oven.

2. While grill and oven are heating:
• Cut vegetables.
• Combine vegetables with marinade.

3. While steak and vegetables are grilling:
• Heat bread.

4. Chop grilled vegetables.

Grilled Steak and Summer Vegetables with Pesto

Grilling the meat and vegetables at the same time gets dinner on the table quickly. For more vegetable options, try grilling asparagus, portobello mushroom caps, and corn on the cob, too.

Grilled Steak and Summer Vegetables with Pesto

Ingredients

  • 1 pound lean boneless sirloin steak, trimmed
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup red wine vinegar
  • 4 small zucchini, halved lengthwise
  • 4 small yellow squash, halved lengthwise
  • 2 red bell peppers, quartered
  • 4 green onions
  • 4 garlic cloves, minced
  • Cooking spray
  • 2 tablespoons commercial pesto
  • Oregano sprigs (optional)

Preparation

Prepare grill or broiler.

Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Combine 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, vinegar, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Seal and shake to coat.

Place steak on grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak into 1/4-inch slices. Place zucchini and squash on grill rack or broiler pan coated with cooking spray; cook for 4 minutes on each side or until tender. Place bell peppers and onions on grill rack or broiler pan; cook 2 minutes or just until tender.

Coarsely chop vegetables; place in a bowl. Add pesto; stir gently. Garnish with oregano, if desired.

Cooking Light JUNE 2005

Formal Menu Top Steak under the Stars

Grilled Steak and Summer Vegetables with Pesto

Cooking Light

Formal Menu Bottom

Shopping List for Steak under the Stars

Marinated vegetables brightened with pesto are a tasty foil for grilled sirloin. Serve it with herbed French bread and caramel sundaes to complete this memorable 25-minute meal. (Serves 4)

• Garlic-herb French bread Cut a baguette into (1/2-inch-thick) slices. Place bread slices on a baking sheet. Coat bread with olive oil-flavored cooking spray, sprinkle with garlic powder and Italian seasoning. Bake at 350° for 5 minutes or until crisp.

• Vanilla low-fat ice-cream with caramel sauce 

GAME PLAN

Total time: 25 minutes

1. Prepare grill, and preheat oven.

2. While grill and oven are heating:
• Cut vegetables.
• Combine vegetables with marinade.

3. While steak and vegetables are grilling:
• Heat bread.

4. Chop grilled vegetables.

Shopping List:

Meat

  • 1 pound lean boneless sirloin steak, trimmed

Produce

  • 4 small zucchini, halved lengthwise
  • 4 small yellow squash, halved lengthwise

Spices

  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup red wine vinegar

Recipe List

Grilled Steak and Summer Vegetables with Pesto

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Steak under the Stars
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