Italian Marinated Steak with Grilled Ratatouille
A grilled Top Round Steak is served with plenty of hearty vegetables. This recipe also includes enough for a salad the next day!
Cook Time: 50 Minutes
Servings: 4
Ingredients: 14
Ingredients
Marinade:
Preparation
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Step 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.
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Step 2
Remove 2 tablespoons of reserved marinade for ratatouille; set aside. Brush vegetables (except tomatoes) with some of remaining reserved marinade.
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Step 3
Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, covered, 12 to 14 minutes for medium-rare (145°F) 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.
Cooking Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Place steak and vegetables on grid as directed above. Grill steak, covered, 16 to 19 minutes for medium-rare (145°F) doneness, turning occasionally. (Do not overcook.) Grill eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes or until vegetables are tender, turning occasionally and basting with reserved marinade.
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Step 4
Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Cover and refrigerate 1 cup each vegetable and steak slices to use in another recipe. 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.
Nutrition Information
347 Calories
4g SAT FAT
30g PROTEIN
3.3 mg IRON
5.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 347 Calories; 171 Calories from fat; 19g Total Fat (4 g Saturated Fat; 12 g Monounsaturated Fat;) 61 mg Cholesterol; 199 mg Sodium; 12 g Total Carbohydrate; 3.4 g Dietary Fiber; 30 g Protein; 3.3 mg Iron; 6.5 mg NE Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.3 mg Zinc; 31.5 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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