Tops Friendly Markets Recipes

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Italian Marinated Steak with Grilled Ratatouille

New York Beef Industry Council Recipe Collection

Cook Once -- Eat Twice Meal

Yield: 4 servings

Preparation Time: 15 min to 2 hrs; Total Time: 45 to 50 min

Ingredients

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 347
Calories From Fat: 171
Total Fat: 19g
Saturated Fat: 4g
Cholesterol: 61mg
Sodium: 199mg
Total Carbohydrates: 12g
Dietary Fiber: 3.4g
Protein: 30g

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Meal One:
Italian Marinated Steak with Grilled Ratatouille

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.

Set aside 2 tablespoons of Italian dressing for ratatouille. Brush vegetables (except tomatoes) with some of the Italian dressing.

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 degrees 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 of vegetables and 1 cup of steak slices to use in Steak and Grilled Vegetable Salad.

For ratatouille, combine remaining vegetables, tomatoes, basil and 2 tablespoons Italian dressing in medium bowl; toss to coat. Season ratatouille and remaining steak with salt and black pepper, as desired. Serve ratatouille with steak.

Meal Two:
Steak and Grilled Vegetable Salad - 2 servings

Whisk vinaigrette ingredients in small bowl until blended.

Divide salad greens between 2 serving plates. Arrange beef steak slices, grilled vegetables and tomatoes evenly over greens. Drizzle evenly with vinaigrette; top with cheese, as desired.

Nutritional Information Per Serving Nutrition information per serving: 339 calories; 20 g fat (4 g saturated fat; 13 g monounsaturated fat); 61 mg cholesterol; 310 mg sodium; 10 g carbohydrate; 4.7 g fiber; 30 g protein; 6.2 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 4.3 mg iron; 31.1 mcg selenium; 5.4 mg zinc.

Recipes courtesy of The National Cattlemen's Beef Association
Photo courtesy of The Beef Checkoff

Please note that some ingredients and brands may not be available in every store.

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Tops Friendly Markets Recipes

http://www.topsmarkets.com/Recipes/Detail/7377/

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