Name: Grilled Steak and Veggies
Ingredients: 2 ribeye steaks (or your preferred cut); 2 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, sliced; 1 red onion, sliced; 1 cup cherry tomatoes; 2 tablespoons olive oil; Salt and pepper to taste; 1 tablespoon balsamic vinegar (optional)

Ingredients

Scale

Before diving into the cooking process, let’s gather all the ingredients you’ll need for this delicious dish:

For the Steak:

2 ribeye steaks (or your preferred cut)
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

For the Vegetables:

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 red onion, sliced
1 cup cherry tomatoes
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon balsamic vinegar (optional)

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Instructions

Now that you have all your ingredients ready, let’s move on to the step-by-step instructions for grilling the perfect steak and veggies.

Preparing the Steak

Marinate the Steak: In a small bowl, mix olive oil, minced garlic, rosemary, and thyme. Rub this mixture all over the steaks and season generously with salt and pepper. Let the steaks marinate for at least 30 minutes to an hour at room temperature to absorb the flavors.
Preheat the Grill: Preheat your grill to high heat, around 450°F to 500°F (232°C to 260°C). This ensures a good sear on the steaks, locking in the juices and flavors.
Grill the Steak: Place the steaks on the hot grill and cook for about 4-5 minutes on each side for medium-rare. Adjust the time according to your preferred level of doneness. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.
Rest the Steak: Once cooked to your liking, remove the steaks from the grill and let them rest for about 5 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.

Preparing the Vegetables

Prepare the Veggies: In a large bowl, combine the sliced bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
Grill the Veggies: Place the vegetables in a grill basket or directly on the grill grates. Cook for about 8-10 minutes, turning occasionally, until they are tender and slightly charred. If using, drizzle with balsamic vinegar during the last minute of grilling for an added flavor boost.

Nutrition

Serving Size: one normal portion
Calories: 600
Carbohydrates: 40g
Protein: 40g