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South Beach Grill Pan Steak and Balsamic Vegetables

                                       

When my SIL told me she was coming for a visit, wanted a home cooked meal, and was on the South Beach Diet, I reached way into the back of my recipe repertoire and pulled out an oldie but goodie.

If you have a good quality grill pan, this recipe works great as an all-in-one-pan dish. Otherwise, feel free to make the vegetables in a regular skillet and the steak on your outdoor grill. I like to serve it with mashed cauliflower, another South Beach friendly side dish.

Look, you don’t need me to tell you that a good steak needs no accompaniment. This is steak for what it is. Great. The vegetables are a perfect addition and add some nice bold flavours to the dish. The mushrooms, artichokes, and zucchini all seem to wonderfully soak up just the right amount of the balsamic vinegar each to keep you wondering which is your favourite. 

                                         

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South Beach Grill Pan Steak and Balsamic Vegetables

Adapted from Men’s Health

Serves: 2

Ingredients:

1 zucchini, sliced lengthwise
1 portobello mushroom cap, sliced
3/4 cup artichoke heart halves, drained
2 green onions, cut into 1-inch pieces
2 teaspoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper, to taste
2 filet mignons or rib-eye steaks (lean, 4 oz each)

Preparation:

  1. In a large zip-loc bag combine the vegetables with the oil and vinegar. Shake the bag well and set it aside.
  2. Salt and pepper the steaks and place them on a Medium-High lightly greased grill pan.
  3. After about 3 minutes flip the steaks to cook for another 3 minutes (medium rare).
  4. Flip the steaks again and slide them to the side of the pan. Add the vegetables and cook 3 to 5 minutes, stirring frequently.