This flavorful and nutritious Grilled Steak & Veggies dish is perfect for a summer evening! However, it is important to remember that there are a few health risks that come with grilling. When foods are cooked at a very high temperature for too long, dangerous compounds can be produced (HGA, PAH, AND PAHs). Factors that influence the formation of these compounds include the type of food, cooking method, temperature, and cooking duration.
Some tips for safe grilling include avoiding high temperatures (above 400 degrees F), decreasing the amount of direct exposure to the flame, and choosing smaller cuts of meat that do not need to cook for long periods of time. The recipe below includes all of these precautions! Enjoy!
Grilled Steak & Veggies
Ingredients
- 1 Zucchini (small, sliced)
- ½ Organic Red Bell Pepper (sliced)
- 1 cup Organic Mushrooms (sliced)
- 1 cup Red Onion (sliced)
- 2 Garlic Cloves (minced)
- 10 ½ oz Grass-Fed NY Striploin Steak
- 2 tbsp Grass-Fed Butter (melted)
- 1 tbsp Italian Seasoning
- Salt & Pepper (to taste)
Instructions
- Preheat the grill to medium heat (about 375 degrees F)
- Create two large square pieces of foil, then place parchment paper on top of each foil piece
- Divide the zucchini, bell pepper, mushrooms, and red onion between the two large pieces of foil. Season with ½ tbsp of Italian seasoning, and salt and pepper to taste. Stir the garlic into the melted butter then pour the butter over the vegetables. Seal the foil/parchment packs tightly
- Place the foil/parchment packs on the grill and cook for 18 to 20 minutes flipping halfway through
- Meanwhile, season the steak with ½ tbsp Italian seasoning and salt and pepper to taste. Add the steak to the grill (out of direct flame) and cook for 8 to 10 minutes flipping halfway through or until the steak is cooked to your liking. Allow the steak to rest before serving
- Divide the steak and foil packs between two plates and enjoy!
