Post by Sheila on Nov 30, 2010 15:03:24 GMT -5
Grilled Steak and Vegetable Dinner
1/4 cup olive oil
1 clove garlic, finely minced
1 tablespoon fresh oregano, chopped
1 1/2 - 2 pounds London broil, 1-inch thick
10-12 plum tomatoes, halved
4 red peppers, halved
4 red onions, quartered
3 medium zucchini, halved lengthwise
3 medium yellow squash, halved lengthwise
1 teaspoon cracked black pepper
Prepare barbecue for medium to high heat. Combine olive oil, garlic and oregano. Brush oil mixture over steak and vegetables. Grill or broil vegetables, 4 inches from heat, until tender, 15 to 25 minutes. Transfer vegetables to a platter as they cook. (Reserve about half of tomatoes, 3 half peppers, 1 half zucchini, 1 half yellow squash and 4 onion quarters for soup.) Sprinkle steak on both sides with the black pepper. Grill or broil, 4 inches from heat, 8 minutes, turning once for rare. Remove to platter or cutting board. Let stand 5 minutes.
1/4 cup olive oil
1 clove garlic, finely minced
1 tablespoon fresh oregano, chopped
1 1/2 - 2 pounds London broil, 1-inch thick
10-12 plum tomatoes, halved
4 red peppers, halved
4 red onions, quartered
3 medium zucchini, halved lengthwise
3 medium yellow squash, halved lengthwise
1 teaspoon cracked black pepper
Prepare barbecue for medium to high heat. Combine olive oil, garlic and oregano. Brush oil mixture over steak and vegetables. Grill or broil vegetables, 4 inches from heat, until tender, 15 to 25 minutes. Transfer vegetables to a platter as they cook. (Reserve about half of tomatoes, 3 half peppers, 1 half zucchini, 1 half yellow squash and 4 onion quarters for soup.) Sprinkle steak on both sides with the black pepper. Grill or broil, 4 inches from heat, 8 minutes, turning once for rare. Remove to platter or cutting board. Let stand 5 minutes.