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    9

Italian Steak and Vegetables

  • Prep 25 min
  • Total 40 min
  • Ingredients 7
  • Servings 4

Ingredients

1/2
cup balsamic vinaigrette dressing
1/4
cup chopped fresh basil leaves
1 1/2
teaspoons peppered seasoned salt
2
beef top loin steaks (New York, Kansas City or strip steaks), 8 to 10 oz each
1
lb fresh asparagus spears, cut into 2-inch pieces
1
medium red onion, cut into thin wedges
1
bell pepper (any color), cut into 8 pieces
© 2010 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
580mg
24%
Potassium
650mg
19%
Total Carbohydrate
9g
3%
Dietary Fiber
2g
7%
Sugars
6g
Protein
30g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Don't have a grill basket? Grill the vegetables in a disposable 8-inch foil pan.

Directions

  • 1 In large bowl, mix 2 tablespoons of the dressing, 2 tablespoons of the basil and 3/4 teaspoon of the peppered seasoned salt; set aside for vegetables. In shallow glass or plastic dish or resealable plastic food-storage bag, mix remaining dressing, basil and peppered seasoned salt; add beef. Cover dish or seal bag and refrigerate 15 minutes.
  • 2 Heat gas or charcoal grill. Add asparagus, onion and bell pepper to reserved dressing mixture; toss to coat. Place in grill basket (grill “wok”). Reserve dressing in bowl. Remove beef from marinade; reserve marinade.
  • 3 Place grill basket on grill over medium heat. Cook uncovered 5 minutes. Add steaks to grill next to pan. Cover grill; cook beef and vegetables 10 to 12 minutes, turning steaks once and stirring vegetables occasionally, until meat is desired doneness and vegetables are tender. Brush beef with reserved marinade during last 5 minutes of grilling.
  • 4 Add vegetables to bowl with reserved dressing; toss to coat. Cut beef into thin slices. Discard any remaining marinade. Serve vegetables with beef. Drizzle with additional dressing if desired.

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