Grilled Italian Steak and Vegetables
|Fat free balsamic vinaigrette dressing||1⁄2 Cup (8 tbs)|
|Chopped fresh basil leaves||1⁄4 Cup (4 tbs)|
|Peppered seasoned salt||1 1⁄2 Teaspoon|
|New york strip steaks||20 Ounce, boneless (About 1 Inch Thick, Beef Strips)|
|Asparagus spears||1 Pound, cut into 2 inch pieces|
|Red onion||1 Medium, cut into thin wedges|
|Yellow bell pepper||1 , cut into 8 pieces|
1 In a large bowl mix 2 tablespoons of dressing ,2 tablespoons basil and 3/4 teaspoon peppered seasoned salt and set aside.
2 In a shallow glass or plastic dish mix the remaining dressing,basil and peppered seasoned salt.Add beef and cover the dish.Refrigerate for 15 minutes.
3 Heat the gas or charcoal gril.
4 In the reserved dressing mixture add asparagus,onions and bell peppers.Toss to coat and place in a disposable 8-inch square foil pan or grill basket (grill "wok").Reserve the dressing in the bowl.
5 Remove beef from the marinade and keep the marinade aside.Place the pan with vegetables on the grill,cover and cook for 5 minutes.Place the beef on the grill next to the vegetabl pan,cover and cook both beef and vegetables for 10-12 minutes turning beef once and stirring vegetables occasionally.
6 Cook until beef is done and vegetables are tender.Brush beef with the reserved marinade for the last 5 minutes of cooking.
7 Add the vegetables to the bowl in which the marinade was reserved and toss to coat.
8 Cut the beef into thin slices. Discard any remaining marinade.
9 Serve the beef with vegetables.Drizzle with additional dressing if desired.
This recipe can also be prepared by broiling.To broil Place the pan of vegetables on rack in broiler pan; broil with top 4 to 6 inches from heat for 5 minutes.
Place beef on the rack. Broil both beef and vegetables for 10 to 12 minutes, turning beef once and stirring vegetables occasionally, until beef is done and vegetables are tender. Brush beef with reserved marinade during last 5 minutes of cooking.