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9

Italian Steak and Vegetables

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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

beef top loin steaks (New York, Kansas City or strip steaks), 8 to 10 oz each

lb fresh asparagus spears, cut into 2-inch pieces

medium red onion, cut into thin wedges

bell pepper (any color), cut into 8 pieces

Directions

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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.

Expert Tips

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

Nutrition Information

Nutrition Facts

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;