Grilled Italian Steak and Vegetables

 

1/2

cup fat-free balsamic vinaigrette dressing

1/4

cup chopped fresh basil leaves

1/2

teaspoon peppered seasoned salt

2

beef boneless New York strip steaks, about 1/2 to 3/4 inch thick (5 to 6 oz each)

1

lb asparagus spears, cut into 2-inch pieces

1

medium red onion, cut into thin wedges

1

yellow bell pepper, cut into 8 pieces

• 1 In large bowl, mix 2 tablespoons of the dressing, 2 tablespoons of the basil and 3/4 teaspoon of the peppered seasoned salt; set aside for vegetables. Iin shallow glass or plastic dish or resealable food-storage plastic bag, mix remaining dressing, basil and peppered seasoned salt; add beef. Cover dish or seal bag; refrigerate 15 minutes to marinate.
• 2 Heat gas or charcoal grill. Add asparagus, onion and bell pepper to reserved dressing mixture; toss to coat. Place in disposable 8-inch square foil pan or grill basket (grill “wok”). Reserve dressing in bowl.
• 3 Remove beef from marinade; reserve marinade. Place pan of vegetables on grill. Cover grill; cook 5 minutes. Add beef to grill next to pan. Cover grill; cook beef and vegetables 10 to 12 minutes, turning beef once and stirring vegetables occasionally, until beef is desired doneness and vegetables are tender. Brush beef with reserved marinade during last 5 minutes of cooking.
• 4 Add vegetables to bowl with reserved dressing; toss to coat. Cut beef into thin slices. Discard any remaining marinade. Serve vegetables with beef. Drizzle with additional dressing if desired.