Best 9 Grilled Italian Steak And Vegetables Recipes

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Dive into the flavors of Italy with a tantalizing recipe for grilled Italian steak and vegetables. Picture perfectly seared steaks infused with aromatic herbs and spices, accompanied by a medley of grilled vegetables that burst with vibrant colors and flavors. Get ready to embark on a culinary journey that will transport your taste buds to the heart of Tuscany. This delectable dish is a delightful symphony of textures and flavors, sure to impress family and friends alike. So, gather your ingredients, fire up the grill, and prepare to indulge in an unforgettable feast.

Let's cook with our recipes!

GRILLED ITALIAN STEAK AND VEGETABLES



Grilled Italian Steak and Vegetables image

Balsamic vinaigrette, fresh basil and peppered seasoned salt impart zesty flavor to grilled strip steaks and colorful vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 7

1/2 cup balsamic vinaigrette dressing
1/4 cup chopped fresh basil leaves
1 1/2 teaspoons peppered seasoned salt
2 beef boneless New York strip steaks, about 1 inch thick (8 to 10 ounces each)
1 pound asparagus spears, cut into 2-inch pieces
1 medium red onion, cut into thin wedges
1 yellow bell pepper, cut into 8 pieces

Steps:

  • Mix 2 tablespoons of the dressing, 2 tablespoons of the basil and 3/4 teaspoon of the peppered seasoned salt in large bowl; set aside for vegetables. Mix remaining dressing, basil and peppered seasoned salt in shallow glass or plastic dish or resealable plastic food-storage bag; add beef. Cover dish or seal bag and refrigerate 15 minutes.
  • Heat coals or gas grill for direct heat. Add asparagus, onion and bell pepper to reserved dressing mixture; toss to coat. Place in disposable 8-inch square foil pan or grill basket (grill "wok"). Reserve dressing in bowl.
  • Remove beef from marinade; reserve marinade. Cover and grill pan of vegetables 4 to 6 inches from medium heat 5 minutes. Add beef to grill next to pan. Cover and grill beef and vegetables 10 to 12 minutes, turning beef once and stirring vegetables occasionally, until beef is desired doneness and vegetables are tender. Brush beef with reserved marinade during last 5 minutes of cooking.
  • Add vegetables to bowl with reserved dressing; toss to coat. Cut beef into thin slices. Discard any remaining marinade. Serve vegetables with beef. Drizzle with additional dressing if desired.

Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 65 mg, Fiber 2 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g

GRILLED STEAK AND VEGETABLES



Grilled Steak and Vegetables image

Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 8

2/3 cup lemon juice (from 6 lemons)
1 teaspoon dried thyme, divided
2 large red bell peppers, cut into 1/2-inch strips
2 medium zucchini, thinly sliced
1 medium yellow onion, thinly sliced
Salt and pepper
1 skirt steak (about 1 1/4 pounds)
3/4 cup olive oil, plus more for grill

Steps:

  • Heat a grill or grill pan to high. In a large bowl or zip-top bag, combine lemon juice, 1/2 teaspoon thyme, bell peppers, zucchini, and onion; season with salt and pepper and marinate 15 minutes.
  • Season steak with salt, pepper, and remaining 1/2 teaspoon thyme. Clean and lightly oil hot grill. Cook steak, flipping once, about 12 minutes for medium. Transfer to a cutting board and tent with foil. Let rest 10 minutes before thinly slicing against the grain.
  • Lightly oil hot grill. Arrange vegetables on grill in an even layer, reserving marinade, and cook until browned and tender, 8 to 10 minutes. Whisk oil and mustard into marinade. Cover and refrigerate half the vegetables and half the dressing for Zesty Pork Sandwiches. Serve remaining vegetables and steak with remaining dressing.

Nutrition Facts : Calories 510 g, Fat 35 g, Fiber 2 g, Protein 39 g, SaturatedFat 8 g

GRILLED STEAK WITH ARUGULA AND SHAVED PARMESAN



Grilled Steak with Arugula and Shaved Parmesan image

Categories     Low Carb     Parmesan     Steak     Arugula     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

3 large garlic cloves
2 teaspoons plus 1 tablespoon extra-virgin olive oil
1 teaspoon freshly ground black pepper
2 1 1/2-pound porterhouse steaks (each about 1 1/2 inches thick)
6 cups loosely packed arugula (about 4 ounces)
1 2-ounce piece Parmesan cheese
Lemon wedges

Steps:

  • Blend garlic, 2 teaspoons oil and black pepper in small food processor (or mash on plate with back of fork) to form paste. Pat steaks dry with paper towels. Rub garlic paste over both sides of steaks. Let stand at room temperature 30 minutes or refrigerate up to 8 hours. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 9 minutes per side for medium-rare. Transfer steaks to cutting board. Let stand 5 minutes. Cut steaks on slight angle into 1/4-inch-thick slices.
  • Arrange arugula on platter. Top with steak slices. Pour any accumulated juices over steaks; sprinkle with salt. Drizzle 1 tablespoon oil over steaks. Using vegetable peeler, shave Parmesan into strips over steaks. Serve with lemon wedges.

TRADITIONAL GRILLED ITALIAN VEGETABLES



Traditional Grilled Italian Vegetables image

Provided by Giorgia Fontana

Categories     Appetizer     Side Dish

Time 25m

Number Of Ingredients 10

1 small eggplant
2 small zucchini
1 red onion (preferably torpedo variety)
1 bell pepper
1/2 head radicchio
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1/2 tbsp dried, oregano
10 leaves fresh basil
salt and pepper, to taste

Steps:

  • Preheat the grill on medium-high heat and wash the vegetables under running water.
  • Cut the eggplant and the zucchini lengthwise, 1/4 to 1/2-inch think. Slice the onion the same fashion, but crosswise.
  • Remove the seeds and the white part of the bell pepper. Then, cut it into thin slices.
  • Cut the radicchio head into wedges, making sure the leaves are still attached to the core in each wedge.
  • Grill the vegetables without overlapping them, a few at a time if necessary. Cook for 4 to 5 minutes on each side until you can see some nice charred marks.
  • In the meantime, prepare the dressing. In a small bowl, combine extra virgin olive oil, balsamic vinegar, oregano, salt and pepper. Whisk everything together with a fast movement until all the ingredients are well combined.
  • Tear the basil leaves with your hands to release the aroma and add them to the bowl.
  • When the vegetables are ready, transfer to a serving plate and pour the dressing over them. Serve immediately.

Nutrition Facts : Calories 180 kcal, Carbohydrate 12 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Sodium 17 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving

GRILLED ITALIAN VEGETABLES



Grilled Italian Vegetables image

Make and share this Grilled Italian Vegetables recipe from Food.com.

Provided by BrendaM

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup chopped fresh basil or 4 teaspoons dried basil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
3 small zucchini, cut into 1/2 inch rounds
2 large yellow bell peppers or 2 large red bell peppers, cut into 1 1/2 inch chunks
1 medium sweet onion, cut into 1 1/2 inch wedges
8 cherry tomatoes

Steps:

  • In a large bowl, combine basil, garlic, red pepper flakes, salt, pepper and oil; mix well.
  • Add zucchini, bell peppers, onion and cherry tomatoes; toss to coat well.
  • Cover; chill vegetables, tossing occasionally, for at least 1 hour or for up to 3 hours.
  • Prepare grill or preheat broiler.
  • Remove vegetables from marinade.
  • Reserve marinade remaining in bowl.
  • Thread four 12-inch metal skewers alternately with the vegetables, beginning and ending with a cherry tomato.
  • Brush vegetables with the reserved marinade.
  • Place skewers on grill rack or broiler pan.
  • Grill or broil vegetables 5 inches from heat, turning once, until slightly charred and tender, about 15 minutes.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 150.8, Fat 10.8, SaturatedFat 1.5, Sodium 157.8, Carbohydrate 13.3, Fiber 2.8, Sugar 4.3, Protein 2.9

GRILLED STEAK AND VEGETABLES



Grilled Steak and Vegetables image

Make and share this Grilled Steak and Vegetables recipe from Food.com.

Provided by CJAY8248

Categories     Steak

Time 2h45m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 12

4 lean steaks, 4 oz. each
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
2 garlic cloves, finely chopped
1 teaspoon basil
1 teaspoon oregano
1/8 teaspoon hot red pepper flakes
salt and pepper
2 red bell peppers, cut lengthwise into 1-inch strips (can use green)
3 zucchini, cut lengthwise into 4 strips
2 red onions, cut across into 1/2-inch slices (can use yellow)

Steps:

  • Using a sharp knife, trim all the fat from the steaks. Make the marinade: In a small bowl, combine the oil with the vinegar, mustard, garlic, basil, oregano, hot pepper flakes, and salt and pepper until well blended. Place the steaks in a dish just large enough to hold them and pour the marinade over. Turn the meat in the marinade to coat it thoroughly. Cover the dish and marinate in the refrigerator at least 2 hours. Remove the meat from the refrigerator and allow to come to room temperature. Pour off the marinade into a small bowl. Preheat a charcoal grill or broiler, setting the rack 4 to 5 inches from the heat. Add the steak to the grill or broiler and cook according to taste, about 6 minutes on each side for medium. Meanwhile, using a small brush, coat the veggie pieces with the marinade. Transfer the steaks to a platter, cover with foil, and keep warm. Add the vegetables to the grill or broiler and cook until browned and softened, turning once and brushing twice with the remaining marinade.

Nutrition Facts : Calories 159.2, Fat 10.9, SaturatedFat 1.5, Sodium 102, Carbohydrate 15.2, Fiber 3.9, Sugar 7.6, Protein 3.3

GRILLED ITALIAN STEAK AND VEGETABLE SANDWICHES



Grilled Italian Steak and Vegetable Sandwiches image

Number Of Ingredients 13

1/2 cup red wine vinegar
1/2 cup oil
3 garlic cloves, minced
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano leaves
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1/2 teaspoon coarse ground black pepper
1 (3/4-pound) boneless beef sirloin steak
1 onion, cut into thick wedges
1 small eggplant (about 8 ounces), cut into 1/8-inch-thick slices
1 red bell pepper seeded, cut into 1/2-inch-thick rings
6 hoagie buns, split
6 green leaf lettuce leaves

Steps:

  • 1. GRILL DIRECTIONS: In large glass bowl or resealable food storage plastic bag, combine vinegar, oil, garlic, parsley, oregano, basil and pepper mix well. Add steak, onion, eggplant and bell pepper toss gently to combine. Cover refrigerate 8 hours or overnight to marinate.2. Heat grill. Drain off and discard marinade. Arrange vegetables in grill basket.* When ready to grill, place steak and grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until steak is of desired doneness and vegetables are crisp-tender, turning once.3. Meanwhile, place buns, cut side down, on grill. Cook 1 to 2 minutes or until lightly toasted. To serve, cut steak into very thin slices. Layer lettuce, steak and vegetables in toasted buns.TIP:*Grill baskets can be found with the grilling accessories at your local department or discount store.Nutrition Information Per Serving: Serving Size: 1 Sandwich * Calories: 400 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 2 g 10% * Cholesterol: 30 mg 10% * Sodium: 630 mg 26% * Total Carbohydrate: 57 g 19% * Dietary Fiber: 5 g 20% * Sugars: 7 g * Protein: 20 g * Vitamin A: 20% * Vitamin C: 30% * Calcium: 10% * Iron: 20% * Dietary Exchanges: 3 1/2 Starch, 1 Vegetable, 1 Lean Meat, 1 Fat or 3 1/2 Carbohydrate, 1 Vegetable, 1 Lean Meat, 1 Fat

Nutrition Facts : Nutritional Facts Serves

ITALIAN GRILLED STEAK SANDWICH



Italian Grilled Steak Sandwich image

If you need to feed a hungry crowd you can't go wrong with steak sandwiches. They're easy to make and rich with the flavors of Italy. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1/2 cup reduced-sodium teriyaki sauce
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 beef flank steak (1 pound)
1 round loaf Italian bread (about 2 pounds), unsliced
4 plum tomatoes, chopped
4 green onions, thinly sliced
1/4 cup Greek olives, coarsely chopped
1/4 cup sliced pepperoni
1 tablespoon thinly sliced fresh basil leaves
2 tablespoons plus 1/4 cup prepared Italian salad dressing, divided
2 cups fresh arugula

Steps:

  • Place first 4 ingredients in a large bowl or shallow dish. Add steak and turn to coat. Refrigerate, covered, 8 hours or overnight., Remove steak, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Cool completely., Cut bread loaf horizontally in half. Hollow out both halves, leaving a 1/2-in. shell (save removed bread for another use). Cut steak across the grain into thin slices. In a bowl, toss tomatoes with green onions, olives, pepperoni, basil and 2 tablespoons dressing. In another bowl, toss arugula with remaining dressing. , Place half the arugula in bread bottom. Layer with steak, tomato mixture and remaining arugula; replace top. Wrap in foil; refrigerate at least 1 hour. Cut into wedges to serve.

Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

SICILIAN GRILLED VEGETABLE SALAD



Sicilian Grilled Vegetable Salad image

A great way to use fresh garden vegetables. Serve chilled as a summer salad or a side dish for steak. Can be served on top of bread or on a bed of lettuce. A recipe from Sicily.

Provided by impellizzeri kitchen

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 8h45m

Yield 8

Number Of Ingredients 10

1 large eggplant, peeled and cut into 1/2-inch slices
1 large sweet onion, peeled and halved
1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
1 small zucchini, cut into 1/2-inch slices
8 fresh tomatoes, chopped
¼ cup balsamic vinegar
¼ cup olive oil
12 fresh basil leaves
salt and pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
  • Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.

Nutrition Facts : Calories 127.5 calories, Carbohydrate 15.4 g, Fat 7.3 g, Fiber 5.4 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 31.8 mg, Sugar 8.4 g

Tips:

  • Choose the right cut of steak: For this recipe, a flank steak or skirt steak is best. These cuts are relatively thin and cook quickly, making them ideal for grilling.
  • Marinate the steak: Marinating the steak in a flavorful marinade for at least 30 minutes (or up to overnight) will help to tenderize the meat and infuse it with flavor.
  • Grill the steak over high heat: This will help to create a nice char on the outside of the steak while keeping the inside juicy and tender.
  • Let the steak rest before slicing: Before slicing the steak, let it rest for a few minutes. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
  • Use fresh vegetables: Fresh vegetables will add color, flavor, and nutrients to your dish. Choose vegetables that are in season and that you enjoy eating.
  • Season the vegetables well: Don't be afraid to season the vegetables liberally with salt, pepper, and other herbs and spices. This will help to enhance their flavor.
  • Grill the vegetables until they are tender-crisp: You don't want to overcook the vegetables, as they should still have a bit of a bite to them.

Conclusion:

This grilled Italian steak and vegetables recipe is a delicious and healthy meal that is perfect for a summer cookout. The steak is juicy and flavorful, while the vegetables are tender-crisp and packed with nutrients. This dish is sure to please everyone at your table.

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