Marinated Steak and Veggies
Source of Recipe
unknown
List of Ingredients
2 tablespoons unsalted butter, softened
1 teaspoon coarse salt
2 cloves minced garlic
2 pounds sirloin steak
2 medium onions, quartered
1 medium red bell pepper, seeded and cut into 8
pieces
1 medium green bell pepper, seeded and cut into
8 pieces
8 mushrooms
1 cup soy sauce
1 cup water
1 1/2 cups red wine, divided
1/2 cup maple syrup
1 tablespoon dry mustard
1/2 cup tomato paste
2 tablespoons pepper
2 medium tomatoes, seeded and chopped
2 cups fresh cilantro, finely chopped
1/2 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste Recipe
For meat, combine butter, coarse salt and garlic in small bowl; mix well. Rub over both sides of steak. Cover and refrigerate at least 4 hours or overnight.
For vegetable, place onions, bell peppers and mushrooms in large bowl; set aside. Combine soy sauce, water, 1 cup red wine, maple syrup and mustard in medium bowl; mix well. Pour over vegetables; toss to coat. Cover and refrigerate overnight.
Heat grill. Remove vegetables from marinade, reserving marinade. Put each kind of vegetable on separate skewers (onions will take the most time to cook, mushrooms the least). Grill until vegetables are crisp-tender.
Pour reserved marinade over meat; let sit 10 minutes. For basting sauce, stir together tomato paste, red wine and 2 tablespoons pepper in medium bowl.
When vegetable are about half done. place steaks on the grill. Sear each side of the steak. Baste each side with the basting sauce. Continue grilling, basting occasionally, until desired doneness, about 7 minutes per side. Keep warm.
For serving sauce, place tomatoes, cilantro, onion, olive oil, balsamic vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in medium saucepan. Warm until heated through, but not boiling.
To serve, cut steak into thin strips. Divide meat and vegetables among plates; top with serving sauce.
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