👩🍳 Instructions
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1
Prepare the Steak Marinade: Pat your steak completely dry. In a shallow dish or large zip-top bag, combine 2 tbsp olive oil, minced garlic, smoked paprika, black pepper, soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, oregano, and red pepper flakes (if using). Add the steak, ensuring it's fully coated. Seal and refrigerate for 30 minutes to 4 hours.
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2
Prep the Vegetables: In a large bowl, toss the bell peppers, red onion, zucchini, yellow squash, and mushrooms with 2 tbsp olive oil, salt, black pepper, and Italian seasoning. Toss to coat everything evenly.
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3
Preheat Grill: Preheat a gas grill to medium-high heat (400-450°F) or prepare a charcoal grill for direct, medium-high heat. Clean the grates thoroughly.
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4
Grill the Steak: Remove steak from marinade, discarding excess. Place steak directly over hot grates. For medium-rare (1-inch thick), grill 3-5 minutes per side. For medium, 5-7 minutes per side. Use a meat thermometer for accuracy (130-135°F for medium-rare, 135-140°F for medium).
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5
Grill the Vegetables: During the last few minutes of steak grilling, add the prepared vegetables to the grill. Grill for 7-10 minutes, turning occasionally, until tender-crisp with nice char marks.
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6
Rest and Serve: Transfer grilled steak to a cutting board and tent loosely with foil; rest for 5-10 minutes. This is crucial for juicy meat. After resting, slice steak thinly against the grain. Serve immediately alongside the grilled vegetables, garnished with fresh parsley and lemon wedges if desired.
💡 Notes
For tougher cuts like chuck eye, a longer marinating time (up to 6-8 hours) can further tenderize the meat. Always slice against the grain for maximum tenderness. Leftovers store well in an airtight container for 3-4 days in the refrigerator.
🥗 Nutrition (per serving)
Calories
480 kcal
Protein
38g
Total Fat
25g
Saturated Fat
8g
Carbs
28g
Fiber
6g
Sugar
10g
Sodium
750mg
Cholesterol
90mg
