Wood Grilled Steak and Vegetables

8 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 2
Wood Grilled Steak and Vegetables

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Summer, Grill, Beef, Dinner, Main, North American


Marinade for Steaks:

1 cup of olive oil

¼ cup of Dijon mustard

4 sprigs of rosemary, chopped

Zest and juice of 1 lemon

Fresh ground pepper

2 striploin steaks

For the Vegetables:

2 red peppers, cut in half

2 green peppers, cut in half

1 red onion, cut into half-inch rings

1 cup of olive oil

2 tablespoons of balsamic vinegar

1 tablespoon of fennel seeds

salt and pepper


Marinade for Steaks:

1. Mix the marinade ingredients together in a re-sealable freezer bag. Add the steaks and let marinate for at least 1 hour.

2. Remove the steaks from the marinade, season with salt and grill over hot coals for 5-6 minutes per side, until medium-rare.

For the Vegetables:

1. Toss the peppers, onion, olive oil and salt and pepper to taste in a large bowl. Grill over hot coals until peppers are charred and tender, and onion is softened and golden brown.

2. Cut the peppers and onions into bite-sized pieces and toss with balsamic vinegar, fennel seeds and season with salt and pepper.

See more: Summer, Grill, Beef, Dinner, Main, North American

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