Steak With Parmesan Grilled Vegetables Recipes

FLAT IRON STEAKS WITH PARMESAN GRILLED VEGETABLES

Steps:

• Combine seasoning ingredients.
• Remove 4 teaspoons; press onto beef steaks.
• Add cheese, oil and vinegar to remaining seasoning; mix well.
• Place steaks in center of grid over medium, ash-covered coals; arrange vegetables around steaks.
• Grill flat iron steaks, covered, 10 to 14 minutes.
• Grill bell peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once.
• Brush vegetables with cheese mixture during last 10 minutes.
• To broil, place steaks and vegetables on rack in broiler pan so surface of beef is 3 to 4 inches from heat.
• Broil 15 to 20 minutes for medium rare to medium doneness and until vegetables are tender, turning once.
• Brush vegetables with cheese mixture during last 3 to 4 minutes.

STEAK PARMESAN WITH GRILLED VEGETABLES

Steps:

• 1. In a small bowl, combine seasoning ingredients: mix well. Remove four teaspoons of the seasoning mix and press into both sides of steak.
• 2. Add cheese, oil and vinegar to remaining seasoning mixture. Mix well; set aside.
• 3. Place steak in center of grill - over medium ash-covered coals. Arrange vegetables around steak. Grill steak uncovered 14 to 16 minutes for medium doneness, turning occasionally. Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once. Brush vegetables with reserved cheese mixture during the last 10 minutes of grilling.
• 4. Season steaks with salt, as desired. Remove bone and carve steaks crosswise into thick slices. Serve with vegetables.

GRILLED STEAK WITH ARUGULA AND SHAVED PARMESAN

Steps:

• Blend garlic, 2 teaspoons oil and black pepper in small food processor (or mash on plate with back of fork) to form paste. Pat steaks dry with paper towels. Rub garlic paste over both sides of steaks. Let stand at room temperature 30 minutes or refrigerate up to 8 hours. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 9 minutes per side for medium-rare. Transfer steaks to cutting board. Let stand 5 minutes. Cut steaks on slight angle into 1/4-inch-thick slices.
• Arrange arugula on platter. Top with steak slices. Pour any accumulated juices over steaks; sprinkle with salt. Drizzle 1 tablespoon oil over steaks. Using vegetable peeler, shave Parmesan into strips over steaks. Serve with lemon wedges.