Hy-Vee Recipes and Ideas

Directions

1. Step1

   For gremolata, combine fresh basil, parsley, garlic, and lemon zest in a small bowl, season with salt and pepper; set aside.

2. Step2

   Place steak in a 2-galon resealable plastic bag; set aside. Whisk together 1 cup olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon each Dijon mustard and salt, and 1/4 tsp. pepper in a medium bowl. Pour mixture over steaks; seal bag. Turn bag to evenly coat steaks; marinate in refrigerator for 30 minutes. 

3. Step3

   Prepare a charcoal or as gril with greased grill rack for direct grilling over medium heat. Remove steak from marinade; discard marinade. Grill steaks 8 to 10 minutes or until an internal temperature reaches 130 degrees for medium-rare doneness, turning once halfway through. Remove steaks from grill and loosely cover with foil; let stand 15 minutes.  

4. Step4

   Place sliced zucchini and red onions in a large bowl; add cherry tomatoes and drizzle with 1 tablespoon olive oil. Season with salt and black pepper. Toss to coat. Grill vegetables on grill rack 9 to 11 minutes or until tomatoes blister and vegetables soften, turning halfway through. Remove from grill. Thinly slice steaks against the grain. 

5. Step5

   For gremolata vinaigrette, whisk together 1/2 cup olive oil, 3 tablespoons balsamic vinegar, 1/2 teaspoon of each Dijon mustard, salt, and pepper. Stir in gremolata. Toss together salad greens, grilled vegetables, and half of the gremolata vinaigrette in a large bowl. Divide salad greens among 4 serving plates; arranged sliced steak on top. Drizzle with remaining gremolata vinaigrette, if desired.