Italian Marinated Steak with Grilled Ratatouille

A grilled Top Round Steak is served with plenty of hearty vegetables. This recipe also includes enough for a salad the next day!

  • 50
    min
  • 4
    SERVINGS
  • 350
    Cal
  • 30 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
  • 1 small eggplant, cut crosswise into 1/2 inch thick slices
  • 2 large red or yellow bell peppers, cut lengthwise into quarters
  • 1 medium zucchini, cut lengthwise in half
  • 1 medium yellow squash, cut lengthwise in half
  • 1-1/2 cups chopped fresh tomatoes
  • 1/3 cup lightly packed chopped fresh basil
  • Salt and ground black pepper
Marinade:
  • 1/2 cup olive oil
  • 1/2 cup dry white wine
  • 3 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Cooking:

  1. Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.
  2. Remove 2 tablespoons of reserved marinade for ratatouille; set aside. Brush vegetables (except tomatoes) with some of remaining reserved marinade.
  3. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, covered, 12 to 14 minutes for medium-rare (145°F) doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes or until tender, turning occasionally and basting with remaining reserved marinade.
  4. Cook's Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Place steak and vegetables on grid as directed above. Grill steak, covered, 16 to 19 minutes for medium-rare (145°F) doneness, turning occasionally. (Do not overcook.) Grill eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes or until vegetables are tender, turning occasionally and basting with reserved marinade.
  5. Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Cover and refrigerate 1 cup each vegetable and steak slices to use in another recipe. For ratatouille, combine remaining vegetables, tomatoes, basil and reserved 2 tablespoons marinade in medium bowl; toss to coat. Season ratatouille and remaining steak with salt and black pepper, as desired. Serve ratatouille with steak.

Safe Handling Tips

Nutrition Information

Butcher Counter

Top Round Steak Round Primal

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.
Beef Checkoff

shot_3_openmeatcase_4089.jpg

beef faq's

We all know beef tastes great – but did you know that beef can be good for you, too? Check out some answers to your most pressing questions when it comes to incorporating beef into a heart-healthy lifestyle.

Learn More

PIC_Bear_Valley_Ranch_008.jpg

rethink the ranch

Much has changed since the days of cowboys, cattle drives and the Old West. Today, it's more about drones, apps and computers. Join us as we travel across the country talking to real, modern ranchers.

Learn More

shot_10_momcooking_primavera_2446.jpg

cooking lessons

Curious about the best way to braise a roast? Want to know how to make a delicious stir-fry or perfectly brown Ground Beef? Our cooking lessons have everything that you need!

Learn More

rancher-recipe-farmous-lasagna-horizontal.tif

rancher recipes

Crafted by ranchers across America, these recipes are flavorful, nutritious and proven to satisfy the heartiest of appetites.

see recipes