Grilled Steak with Veggies

A perfectly grilled steak paired with colorful, smoky vegetables makes for a wholesome and satisfying meal. This dish is simple yet elegant, offering a balance of protein and nutrients that can be enjoyed on a casual weeknight or served at a special gathering.

Why You’ll Love This Recipe

This recipe highlights the natural flavors of a juicy, tender steak complemented by lightly charred vegetables. Grilling enhances the smoky, savory taste while keeping the meal nutritious and vibrant. It is versatile, easy to prepare, and can be customized with different marinades, cuts of steak, and seasonal vegetables.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Steak (ribeye, sirloin, or your preferred cut)

• Olive oil

• Garlic cloves, minced

• Fresh rosemary or thyme

• Salt and black pepper

• Red bell pepper

• Zucchini

• Red onion

• Mushrooms

• Asparagus

• Lemon juice (optional, for serving)

Directions

1. Preheat the grill to medium-high heat.

2. Pat the steak dry and season it with salt, pepper, garlic, and herbs. Drizzle with olive oil and let it rest at room temperature for 20 minutes.

3. Slice the vegetables into even pieces and toss them with olive oil, salt, and pepper.

4. Place the steak on the grill and cook for 4–6 minutes per side for medium-rare, or adjust according to your preferred doneness.

5. Grill the vegetables alongside the steak, turning occasionally until tender and lightly charred.

6. Remove the steak from the grill, cover loosely with foil, and let it rest for 5 minutes before slicing.

7. Serve with the grilled vegetables and a squeeze of lemon juice, if desired.

Servings and timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes

Variations

• Swap steak for chicken or fish for a lighter protein option.

• Use seasonal vegetables such as corn, eggplant, or carrots.

• Add a balsamic glaze for a sweet and tangy finish.

• Marinate the steak overnight for deeper flavor.

storage/reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the steak gently in a skillet over medium-low heat to avoid overcooking. Vegetables can be reheated in a skillet or the oven until warm. Avoid microwaving the steak to preserve its texture.

FAQs

How do I know when my steak is done?

Use a meat thermometer. Medium-rare is about 135°F (57°C), medium is 145°F (63°C).

Can I use a grill pan instead of an outdoor grill?

Yes, a cast-iron grill pan works well on the stovetop.

What steak cut is best for this recipe?

Ribeye, sirloin, or strip steak are excellent choices due to their tenderness and flavor.

Should I marinate the steak?

It is optional. A simple seasoning of salt, pepper, garlic, and herbs enhances flavor without overpowering the meat.

How do I prevent vegetables from burning on the grill?

Cut them into uniform pieces and brush with oil to prevent sticking and burning.

Can I cook the vegetables in foil packets?

Yes, foil packets help retain moisture and are great for smaller vegetables.

How long should I rest the steak before slicing?

Rest for at least 5 minutes to allow juices to redistribute.

Can I prepare this recipe in advance?

Yes, you can season the steak and chop vegetables a few hours ahead. Grill just before serving.

What sauces pair well with grilled steak?

Chimichurri, garlic butter, or a simple red wine reduction pair beautifully.

Can I freeze leftovers?

Cooked steak can be frozen for up to 2 months. Reheat gently to avoid dryness.

Conclusion

Grilled steak with veggies is a timeless dish that combines rich, smoky flavors with fresh, wholesome sides. Whether for a quick weeknight dinner or a weekend cookout, this recipe delivers satisfaction and versatility. With endless variations and simple preparation, it is sure to become a staple in your kitchen.

Print