Dynamo Grilled Steak & Veggies
Turn up the heat and make no miss-steak with this dynamite recipe! Easy summer eats that burst with smokiness in every bite. If you’ve got them, up the veggies and save them to add to power bowls or sandwiches for an easy next day lunch.
Ingredients
- 1 lb (450 g) grilling steak, such as top sirloin, striploin or ribeye, about 1/2 to 1” thick
- 1 tbsp + 1 tsp oil, divided
- 1⁄2 pkg Smokin’ BBQ Sauce Mix, about 1/4 cup, divided
- 1 bell pepper
- 1 Japanese eggplant
- 1 red onion
- 1 zucchini
- 1 tbsp red wine vinegar
Preparation
- Preheat grill to medium-high heat.
- Coat both sides of steak with 1 tsp oil; rub in 2 tbsp mix. Let stand to marinate while preparing remaining ingredients.
- Cut pepper into chunky pieces. Cut eggplant on the diagonal into thick slices. Slice onion into thick rings. Cut zucchini on the diagonal into thick slices.
- In a large bowl, whisk together remaining mix, remaining 1 tbsp oil, and vinegar. Add veggies to same bowl; toss to coat.
- Place veggies on grill; close lid and grill until tender and lightly charred, 6 min per side.
- Once veggies are on the grill, add steak; grill until desired doneness, about 3–4 min per side for medium rare. Remove to a cutting board and let rest as the veggies finish cooking. Slice, and serve with vegetables.
Nutritional Information
Per serving: Calories 280, Fat 13 g (Saturated 3.5 g, 0 0 g), Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 16 g (Fiber 4 g, Sugars 8 g), Protein 24 g.
Perfectly Balance Your Plate
Serve with 1 corn on the cob.