Grilled Marinated Steak and Vegetables

  • Yield 6 servings

Tender beef and fresh vegetables make up this delicious dinner entree.


2 pounds boneless steak (top round, sirloin or flank)
1 cup Italian salad dressing, divided
12 ounces (about 3 3/4 cups) large white button mushrooms, halved
1 large red onion, cut in 8 wedges
2 small (about 2 cups) zucchini, cut in 1-inch rounds
8 large cherry tomatoes


  1. Preheat grill or broiler. With fork tines pierce steak on both sides. In a shallow pan or resealable plastic bag place steak. Add 1/2 cup of the salad dressing; turn meat to coat; marinate for 15 minutes. In the center of a broiler rack or grill place steak (discard marinade). Cook steak about 5 minutes; turn.
  2. Place mushrooms, onion and zucchini around steak; brush vegetables lightly with Italian dressing. Cook until meat is done as desired (6 to 8 minutes longer for medium rare) and vegetables are tender, adding cherry tomatoes a few minutes before steak is done.
  3. Transfer steak to a carving board; let stand for 5 minutes. Place vegetables in a bowl; sprinkle with any remaining dressing. Cut meat in thin diagonal slices and serve with vegetables.
Recipe courtesy of the Mushroom Council’s Mushroom Channel


For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN



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