Get the grill out! This recipe looks really good with fresh vegetables and a grilled steak. This recipe will be a hit all summer as we will soon have zucchini and carrots fresh from our garden. Thanks to Beef It’s Whats for Dinner for this recipe. Check out their site for more Summer of Sizzle recipes and tips on grilling.
Grilled T-bone Steaks With Sweet & Savory Sauce
Total Recipe Time: 45 to 50 minutes
2 beef T-bone steaks, cut 1 inch thick (about 16 ounces each)
1/2 pound small carrots with tops, trimmed
2 tablespoons water
2 medium zucchini and/or yellow squash, cut in 1/2-inch slices
1 teaspoon olive oil
2 teaspoons coarse grind black pepper
Sweet & Savory Steak Sauce:
1 can (8 ounces) tomato sauce
1/3 cup chopped pitted dates
1/4 cup chopped onion
3 tablespoons balsamic vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
1/2 teaspoon salt
1. Combine Sauce ingredients in small saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to blend flavors, stirring occasionally. Place sauce in blender or food processor container. Cover; pulse on and off for slightly chunky texture. (For a thinner sauce, stir in additional 1 to 2 teaspoons water.) Return sauce to saucepan; keep warm until ready to serve.
2. Place carrots and 2 tablespoons water in large nonstick skillet. Cover; cook 8 to 10 minutes or until water has evaporated; add squash. Drizzle with oil; toss to coat evenly. Continue to cook, uncovered, 6 to 8 minutes or until vegetables are crisp-tender and beginning to brown, stirring occasionally. Season with salt, as desired.
3. Meanwhile, press pepper evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill steaks, uncovered, 14 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Remove bones; carve steaks crosswise into slices. Season steak salt, as desired. Serve with sauce and vegetables.
Makes 4 servings
Nutrition information per serving: 354 calories; 12 g fat (4 g saturated fat; 6 g monounsaturated fat); 61 mg cholesterol; 792 mg sodium; 30 g carbohydrate; 4.9 g fiber; 32 g protein; 6.7 mg niacin; 0.8 mg vitamin B6; 2.4 mcg vitamin B12; 5.8 mg iron; 12.3 mcg selenium; 6.0 mg zinc; 22.0 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron and zinc; and a good source of selenium.
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