Grilled Steak with Vegetables

Grilled steak and vegetables make a straightforward dinner built around a well-seared piece of beef and colorful produce.

Use the steak cut you prefer; thickness changes cooking time, so an instant-read thermometer is the most reliable guide.

Prep Time: 15 minutes
Cook Time: 20 minutes

Helpful For

High Protein, Dinner, Grilling

May Help If You’re Feeling

wanting a substantial dinner, craving steak, cooking outside

Directions

1. Heat a grill to medium-high.
2. Pat 1 pound steak dry. Brush it and the vegetables with 1 tablespoon olive oil and season with black pepper.
3. Grill the steak, turning as needed, until it reaches your preferred safe doneness. USDA recommends 145°F for whole cuts of beef followed by a 3-minute rest.
4. Grill the zucchini, bell pepper and tomatoes until tender and lightly charred.
5. Rest the steak for at least 3 minutes, slice across the grain and serve with the vegetables.

Serving Suggestions

Storage

Refrigerate leftovers within 2 hours and use within 3 to 4 days.

Safety Note

Use a food thermometer. USDA recommends a minimum 145°F internal temperature for whole cuts of beef with a 3-minute rest.

Variations

Indoor Version

Use a grill pan or heavy skillet.

Nutrition assumes 4 oz cooked steak, about 1 cup grilled vegetables and 1 teaspoon oil per serving. Steak cut changes fat significantly.

Servings

4

Serving Size

about 4 oz steak with vegetables

Estimated Nutrition Per Serving

Calories: 400, Total Fat: 25 g, Saturated Fat: 8 g, Trans Fat: approximately 0 g, Cholesterol: 90 mg, Sodium: 120 mg, Total Carbohydrate: 10 g, Dietary Fiber: 3 g, Total Sugars: 5 g, Added Sugars: 0 g, Protein: 32 g, Vitamin D: 0.2 mcg, Calcium: 45 mg, Iron: 3.5 mg, Potassium: 700 mg

💚 Feed Me Food® Note: When steak is what you want, cook steak. Vegetables beside it make the plate complete without pretending the steak needs to become something else.