Grilled Steak And Vegetables Over Arugula Recipe

Name: Grilled Steak And Vegetables Over Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup of balsamic vinegar; 1 # - boneless flank or top round steak; 3 - medium zucchini; 3- medium yellow summer squash; 2 - medium portebello mushrooms; 1 - red bell pepper; 1 - yellow bell pepper; 1 T - dried rosemary; 1/2 tsp - dried thyme; 1 T dried basil; 2 - roma tomatoes - diced; 2 bunches arugula; 1/2 cup - freshly shredded parmegiano reggiano; 1/2 cup - freshly chopped basil; salt and pepper to taste; Additional balsamic viniagrette for serving / or aged balsamic vinegar

Servings: persons

1 cup of balsamic vinegar
1 # - boneless flank or top round steak
3 - medium zucchini
3- medium yellow summer squash
2 - medium portebello mushrooms
1 - red bell pepper
1 - yellow bell pepper
1 T - dried rosemary
1/2 tsp - dried thyme
1 T dried basil
2 - roma tomatoes - diced
2 bunches arugula
1/2 cup - freshly shredded parmegiano reggiano
1/2 cup - freshly chopped basil
salt and pepper to taste
Additional balsamic viniagrette for serving / or aged balsamic vinegar

1
First: Marinate the boneless flank or top round steak with 2/3 cup balsamic viniagrette for a minimum of one hour. Cut vegetables on the diagonal and place on a large platter. Drizzle remaining balsamic viniagrette over vegetables then sprinkle with rosemary, basil and thyme. Remove the stems from arugual, rinse and dry. Divide onto serving plates.
2
Prepare grill.
3
Sprinkle salt and white pepper over beef. Grill beefsteak to preference or: grill till brown on the first side - turn over and grill till brown on the second side. Grill vegetables. Peel skin from the roasted red and yellow peppers and slice.
4
Slice the beef on the diagonal in strips.
5
Serve:
6
Place a serving of sliced beef on top of the arugula, add roasted vegetables. Top with diced tomatoes, fresh chopped basil and freshly shredded parmegano reggiano.
7
You can serve with additional balsamic viniagrette or a very special aged balsamic vinegar.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup of balsamic vinegar, 1 # - boneless flank or top round steak, 3 - medium zucchini, 3- medium yellow summer squash, and more.

Yes, Grilled Steak And Vegetables Over Arugula falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Steak And Vegetables Over Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions