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Beef Steaks With Grilled Ratatouille And Parmesan Polenta

Elitists.Kitchen's picture
Ingredients
  Boneless beef top loin steaks 3 , cut 1 inch thick
  Japanese eggplants 2 Medium, cut into 1 inch thick pieces
  Onion 1 Medium, cut into 1 inch thick pieces
  Yellow squash 1 Medium, cut into 1 inch slices
  Zucchini 1 Medium, cut into 1 inch slices
  Red bell pepper 1 Small, cut into 1 inch slices
  Chopped parsley 1 Tablespoon
  Fat free italian seasoning 1⁄4 Cup (4 tbs), prepared
  Garlic 1 Clove (5 gm), crushed
  Water 2 3⁄4 Cup (44 tbs)
  Yellow cornmeal 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Shredded part skim mozzarella cheese 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Prepare Parmesan Polenta.Meanwhile alternately thread eggplant, onion, yellow squash, zucchini and bell pepper onto four 12 inch metal skewers.
In sm.bowl, whisk together dressing ingredients.
Brush lightly on kabobs; reserve dressing.
Place beef steaks and vegetable kabobs on grid over medium coals.
Grill 9-12 minutes until steaks are rare to medium doneness and vegetables are tender, turning steaks once and kabobs occasionally.
Trim fat from steaks.
Carve steaks crosswise into thick slices.
Place on warm platter; season with salt and pepper, if desired.
Remove vegetables from skewers to serving bowl.
Toss with reserved dressing.
Sprinkle with parsley, if desired.
Serve steaks with ratatouille and polenta.
Parmesan Polenta: In 1 quart microwave safe dish, combine water, cornmeal and salt.
Cover; microwave at high 10-12 minutes, stirring once.
Stir in mozzareHa cheese; cover and let stand 2 minutes.
Spread cornmeal mixture into lightly oiled 9 inch round pan.
Cool slightly.
Cover and refrigerate until firm, at least 1 hour or overnight, if desired.
Cut into 6 wedges.
Grill over medium coals 12 -15 minutes or until browned and heated through, turning once.
Sprinkle with parmesan cheese.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Interest: 
Party
Servings: 
6

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