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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
1 beef top round steak, cut 1 inch thick (about 1 1/2 lbs)
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
Ratatouille:
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: Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.
WHEN READY TO COOK: Remove 2 tbsp of reserved marinade for ratatouille; set aside. Brush vegetables (except tomatoes) with some of remaining reserved marinade.
Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, uncovered, 16 to 18 minutes for medium-rare doneness, turning occasionally. (Do not overcook.)
Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes or until tender, turning occasionally and basting with remaining reserved marinade.
TO SERVE: Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Cover and refrigerate 1 cup each vegetables and steak slices to use in Top Round Steak and Grilled Vegetable Salad.
For ratatouille, combine remaining vegetables, tomatoes, basil and reserved 2 tbsp marinade in medium bowl; toss to coat. Season ratatouille and remaining steak with salt and black pepper, as desired. Serve ratatouille with steak. Serves 4
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ITALIAN MARINATED STEAK WITH GRILLED RATATOUILLE
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
1 beef top round steak, cut 1 inch thick (about 1 1/2 lbs)
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
Ratatouille:
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: Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.
WHEN READY TO COOK: Remove 2 tbsp of reserved marinade for ratatouille; set aside. Brush vegetables (except tomatoes) with some of remaining reserved marinade.
Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, uncovered, 16 to 18 minutes for medium-rare doneness, turning occasionally. (Do not overcook.)
Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes or until tender, turning occasionally and basting with remaining reserved marinade.
TO SERVE: Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Cover and refrigerate 1 cup each vegetables and steak slices to use in Top Round Steak and Grilled Vegetable Salad.
For ratatouille, combine remaining vegetables, tomatoes, basil and reserved 2 tbsp marinade in medium bowl; toss to coat. Season ratatouille and remaining steak with salt and black pepper, as desired. Serve ratatouille with steak. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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