Ingredients:
For the Steak:
- 2 ribeye steaks or your preferred cut (about 1-inch thick)
- 2 tbsp olive oil
- 2 garlic cloves (minced)
- 1 tsp dried rosemary or thyme (optional)
- Salt and pepper to taste
For the Grilled Vegetables:
- 1 red bell pepper (cut into strips)
- 1 zucchini (sliced into rounds)
- 1 yellow squash (sliced into rounds)
- 1 red onion (sliced into wedges)
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil or parsley (chopped, for garnish)
Instructions:
1. Marinate the Steak:
- In a small bowl, mix olive oil, minced garlic, rosemary or thyme (if using), salt, and pepper.
- Rub the steak with the marinade and let it sit at room temperature for about 30 minutes (or up to 2 hours in the refrigerator).
2. Prepare the Vegetables:
- Preheat your grill to medium-high heat.
- In a large bowl, toss the bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes with olive oil, oregano, salt, and pepper.
3. Grill the Vegetables:
- Place the vegetables on a grill basket or skewers.
- Grill the vegetables for about 10-15 minutes, turning occasionally, until they are tender and have nice grill marks.
4. Grill the Steak:
- Preheat a grill or grill pan to high heat.
- Grill the steak for 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.
- Use a meat thermometer for best results: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
- Let the steak rest for 5 minutes before slicing.
5. Serve:
- Slice the steak against the grain.
- Arrange the grilled vegetables on a platter or individual plates.
- Place the steak slices on top or alongside the vegetables.
- Garnish with fresh basil or parsley.
This dish pairs wonderfully with a side of rice or mashed potatoes. Enjoy your perfectly grilled steak with a colorful vegetable garnish!
