Grilled Zucchini & Squash with Fire Roasted T Bone


Be sure to try this recipe for Grilled Zucchini & Squash with Fire Roasted T Bone that is loaded with flavor!

Steak:
  • one pound t-bone steak
  • 2 tablespoons of chopped fresh basil (can substitute 1 tablespoon of dry basil)
  • 2 cloves of finely minced garlic (can substitute 1 teaspoon of granulated garlic)
  • 3 tablespoons of olive oil
  • juice of 1 lemon
  • Kosher salt and fresh cracked black pepper to taste
Vegetables:
  • 1 squash cut into 1/2′ thick slices
  • 1 zucchini cut into 1/2′ thick slices
  • 2 vine ripe tomatoes cut into thin wedges
  • 2 portobello mushrooms, gills removed
  • 4 tablespoons of olive oil
  • Kosher salt and fresh cracked black pepper to taste
Garnishes (optional):
  • 2 cups of balsamic vinegar
  • juice of 1 lime
  • fresh grated Parmesan cheese
Serves 2
 
Procedures: 
  1. Steak: Place the t-bone steak in a plastic slider bag along with basil, garlic, olive oil and lemon juice and place in the refrigerator to marinate for at least 30 minutes.  Once marinated, remove from the bag and season both sides with salt and pepper and cook on a very hot grill (450° to 550°) .  Will take 4 to 6 minutes on each side for a medium-rare internal temperature.  Once cooked, remove from the heat and let rest for 2 to 3 minutes before serving.
  2. Vegetables: Toss all vegetables in olive oil, salt and pepper in a large bowl.  Once coated and seasoned place on a very hot grill (450° to 550°) and cook for 8 to 10 minutes or until grill marks are formed and the vegetables are slightly crunchy.  Once cooked remove from the heat.  Dice the portobello mushrooms and set aside.
  3. Vinegar: Place the vinegar and lime juice in a small pot on high heat and cook until it reaches a temperature of 226° exactly to make reduced balsamic vinegar.  Once reached, remove from the heat and chill.
  4. To Plate: Place the steak on a plate along with a small amount of reduced balsamic vinegar and top off with diced portobello mushrooms and grated Parmesan cheese.  Serve the remaning roasted vegetables alongside.

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