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Blog Article- Recipe: Steak and veggies

4 T-bone steaks

1 large zucchini, sliced

1/2 lb. button mushrooms, quartered

1 bell pepper, seeded and diced

1 large red onion, sliced

1/2 cup balsamic vinegar

1/2 cup olive oil

3 garlic cloves, minced

1/4 cup fresh parsley, minced

1/4 cup fresh basil, minced

Sea salt and freshly ground black pepper


Preheat grill to medium- high heat.

Season the steaks with just salt and pepper and let rest until they reach room temperature.

In a large bowl, combine all the ingredients for the grilled vegetable salad, and toss until everything is well covered.

Cook the vegetables in a vegetable basket on the grill, closed, stirring once in a while, for 4 to 5 minutes.

Grill the steaks to your desired doneness, 3 to 4 minutes per side for medium-rare, depending on the thickness.

Let the steaks rest for 2 to 3 minutes and serve with the veggies.


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