Italian Marinated Steak with Grilled Ratatouille
Ingredients
- 1 beef top round steak cut 1 inch thick (about 1-1/2 pounds)
- 1 small eggplant cut crosswise into 1/2 inch thick slices
- 2 large red or yellow bell peppers cut lengthwise into quarters
- 1 medium zucchini cut lengthwise in half
- 1 medium yellow squash cut lengthwise in half
- 1 1/2 cup tomatoes fresh chopped
- 1/3 cup basil lightly packed chopped fresh
- Salt and pepper
- 1/2 cup olive oil
- 1/2 cup dry white wine
- 3 tablespoon lemon freshly juiced
- 4 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1. Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.
- 2. Remove 2 tablespoons of reserved marinade for ratatouille; set aside. Brush vegetables (except tomatoes) with some of remaining reserved marinade.
- 3. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, uncovered, 16 to 18 minutes for medium-rare (145F) doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes or until tender, turning occasionally and basting with remaining reserved marinade.
- 4. Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Cover and refrigerate 1 cup each vegetables and steak slices to use in Top Round Steak and Grilled Vegetable Salad. For ratatouille, combine remaining vegetables, tomatoes, basil and reserved 2 tablespoons marinade in medium bowl; toss to coat. Season ratatouille and remaining steak with salt and black pepper, as desired. Serve ratatouille with steak.
