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


1. 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.
2. 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.
3. 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.
Save any leftover sliced meat and vegetables to roll into quick burritos with prepared salsa and sour cream.
Grilled Marinated Steak a
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