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Grilled Balsamic Steak and Tomatoes

Vegetables love the grill as much as steaks do. Tomatoes and beef Shoulder Top Blade Steaks are grilled with a fruity and tart balsamic vinaigrette.

Grilled Balsamic Steak and Tomatoes

Cook Time: 30 Minutes

Servings: 4

Ingredients: 6

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Ingredients

Preparation

  1. Step 1

    Place beef steaks and 1/3 cup vinaigrette in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.

  2. Step 2

    Remove steaks from marinade; discard marinade. Place steaks in center of grid over medium, ash-covered coals; arrange tomatoes around steaks and brush tomatoes with some of the remaining vinaigrette. Grill steaks, covered, 10 to 14 minutes for medium rare (145°F)to medium (160°F)doneness, turning occasionally. Grill tomatoes 4 to 6 minutes (6 to 9 minutes on gas) or until softened, turning once and basting with remaining vinaigrette.

  3. Step 3

    Carve steaks into slices; season with salt, as desired. Sprinkle steak slices and tomatoes with cheese and lemon peel.

Nutrition Information

288 Calories

0 %*

6g SAT FAT

0 %DV**

23g PROTEIN

0 %DV

2.6 mg IRON

0 %DV

7.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 288 Calories; 171 Calories from fat; 19g Total Fat (6 g Saturated Fat; 5 g Monounsaturated Fat;) 77 mg Cholesterol; 336 mg Sodium; 5 g Total Carbohydrate; 0.9 g Dietary Fiber; 23 g Protein; 2.6 mg Iron; 3.6 mg NE Niacin; 0.4 mg Vitamin B6; 5 mcg Vitamin B12; 7.8 mg Zinc; 32.2 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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