Steak with Grilled Summer Vegetables
Serves: 4
  • 3 tbsps olive oil
  • 1 garlic clove, smashed
  • 2 sprigs fresh rosemary and thyme
  • Kosher salt and ground pepper
  • ½ lb skirt steak
  • 2 tbsps chopped fresh basil
  • 1 tbsp balsamic vinegar
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1 medium clove garlic, minced
  • 1 red or orange bell pepper, seeded and quartered
  • 1 small yellow summer squash, sliced on a sharp diagonal ½ inch thick
  • 1 small zucchini, sliced on a sharp diagonal ½ inch thick
  • 1 ear of corn, husked
  • ½ cup cherry tomatoes, halved
  1. Combine 1 tbsp olive oil, garlic, rosemary, thyme, ¼ tsp salt, and ¼ tsp pepper in a baking dish or zip-top bag large enough to hold the steak. Add the steak and marinate for at least 1 hour.
  2. Heat grill to medium-high heat.
  3. Meanwhile, in a small bowl, make the vinaigrette by combining 1 tbsp of the basil, 1 tbsp of the olive oil, vinegar, parsley, and garlic. Season with salt and pepper and set aside.
  4. Brush the peppers, squash, zucchini, and corn with 1 tbsp olive oil and season generously with salt and pepper. Grill, turning occasionally, until tender with nice grill marks, 10 to 15 minutes. Arrange all but the corn on a large platter and drizzle half of the vinaigrette on top.
  5. Remove the steak from the marinade, season generously with salt and pepper, and grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F). Transfer to a cutting board and let rest for 5 minutes.
  6. Cut the corn from the cob and transfer to a medium bowl. Add the tomatoes and the remaining vinaigrette. Season with salt and gently toss. Spoon the corn and tomato mixture over the other vegetables. Slice the steak with the grain into 4- to 5-inch pieces, then slice thinly against the grain and arrange over the vegetables.
Recipe by Meg's Meal Planning at