Italian Marinated Steak with Grilled Ratatouille

Italian Marinated Steak with Grilled Ratatouille
  • 1 beef top round steak, cut 1 inch thick (about 1-1/2 pounds)
  • 1 small eggplant, cut crosswise into ½ inch thick slices
  • 2 large red or yellow bell peppers, cut lengthwise into quarters
  • 1 medium zucchini, cut lengthwise in half
  • 1 medium yellow squash, cut lengthwise in half
  • 1-1/2 cups chopped fresh tomatoes
  • ⅓ cup lightly packed chopped fresh basil
  • Salt and ground black pepper
  1. Combine marinade ingredients in small bowl.
  2. Place beef steak and ½ cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.
  3. Remove 2 tablespoons of reserved marinade for ratatouille; set aside. Brush vegetables (except tomatoes) with some of remaining reserved marinade.
  4. Remove steak from marinade; discard marinade.
  5. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, covered, 12 to 14 minutes for medium-rare (145°F) doneness, turning occasionally. (Do not overcook.)
  6. Cut grilled vegetables into 1-inch pieces.
  7. Carve steak into thin slices.
  8. For ratatouille, combine remaining vegetables, tomatoes, basil and reserved 2 tablespoons marinade in medium bowl; toss to coat. Season ratatouille and remaining steak with salt and black pepper, as desired. Serve ratatouille with steak.

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