italian marinated steak with grilled ratatouille
- 1 beef top sirloin or top round steak, cut 3/4 to 1 inch thick (about 1-1/2 pounds)
- 1 small eggbplan, cut crosswise into 1/2 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 cup chopped fresh tomatoes
- 1/3 cup lightly packed chopped fresh basil
- Salt & Pepper to taste
- 1/2 cup olive oil
- 1/2 cup dry white wine
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoons ground black pepper
Combine marinade ingredients in small bowl. Place beef steak and 1/2 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.
Remove 2 tablespoons of reserved marinade for ratatouille; set aside. Brush vegetables (except tomatoes) with some of remaining reserved marinade.
Remove steak from marinade; discard marinade. 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.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes or until tender, turning occasionally and basting with remaining reserved marinade.
Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Cover and refrigerate 1 cup each vegetables and steak slices to use in Steak and Grilled Vegetable Salad. 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.
Nutrition information per serving: 347 calories; 19 g fat (4 g saturated fat; 12 g monounsaturated fat); 61 mg cholesterol; 199 mg sodium; 12 g carbohydrate; 3.4 g fiber; 30 g protein; 6.5 mg niacin; 0.8 mg vitamin B6; 1.5 mcg vitamin B12; 3.3 mg iron; 31.5 mcg selenium; 5.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.