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Marinated Steak and Vegetables

2 pounds boneless steak (top round, sirloin or flank)
1 cup Italian salad dressing, divided
12 ounces large white mushrooms, halved (about 3 3/4 cups)
1 large red onion, cut in 8 wedges
2 small zucchini, cut in 1-inch-thick rounds (about 2 cups)
8 large cherry tomatoes
salt and pepper to taste


Prepare outdoor grill, placing grill rack 5 inches from heat source, or preheat broiler. With fork tines, pierce steak on both sides. In a shallow pan or resealable plastic bag, place steak. Add 1/2 cup of the salad dressing; turn meat to coat; marinate for 15 minutes.

In the center of a broiler rack or grill, place steak (discard marinade). Cook steak about 5 minutes; turn. Place mushrooms, onion and zucchini around steak; brush vegetables lightly with remaining Italian dressing.

Cook until meat is done as desired (6 to 8 minutes longer for medium rare) and vegetables are tender, adding cherry tomatoes a few minutes before steak is done.

Transfer steak to a carving board; let stand for 5 minutes. Place vegetables in a bowl; sprinkle with any remaining dressing. Season with salt and pepper. Cut meat in thin diagonal slices and serve with vegetables.