Grilled Sirloin Steak With Harvest Vegetable Salad

Tender steak marinated and grilled along with freshSweet Onions, quartered
eggplant, asparagus, sweet onion and PortobelloRed Bell Pepper, seeded and cut in strips
mushrooms. Served warm or cold, this is a great dishBeefsteak Tomato, sliced thin
to serve as a main dish or surrounded with sidePortobello Mushroom Caps
dishes such as hot orzo, and garlic pita toast.20 large Romaine Lettuce Leaves
Extra virgin olive oil, red wine vinegar, onion and garlicPreparation:
powders, dried oregano and basil combine to make a1. Add the extra virgin olive oil, red wine vinegar,
powerful marinade imparting wonderful Mediterraneanonion powder, garlic powder to a large bowl. Whisk
style flavors. Steak is grilled over direct heat tobriskly to combine.
create grill marks and quickly sear in flavor. The fresh2. Add half the marinade to a resealable plastic bag or
sliced vegetables are grilled and removed as theybaking dish. Reserve the other half of the marinade in
finish cooking. Plate the steak and vegetables overthe refrigerator for basting later.
torn Romaine lettuce pieces.3. Toss the sirloin steak in the marinade to coat. Seal
Grilled Sirloin Steak with Harvest Vegetable Saladthe bag or cover the baking dish with plastic wrap
Ingredients:and refrigerate from 30 minutes to 1 hour.
1 cup Extra Virgin Olive Oil4. Preheat the grill to medium high heat.
2/3 cup Red Wine Vinegar5. Remove the steak from the marinade and discard
2 teaspoons Onion Powderthe marinade.
2 teaspoons Garlic Powder6. Grill the sirloin steak and vegetables, turning once.
2 tablespoons Dried OreganoBaste with reserved marinade after turning.
2 tablespoons Dried Basil7. Remove vegetables from the grill as the they finish
Coarse Salt, to tastecooking, remove the steak when it reaches the
Fresh Ground Black Pepper, to tastedesired doneness.
2 pounds 1-inch thick cut Beef Top Sirloin Steak8. Allow the steak to rest about 5 minutes before
2 pounds of Mixed Vegetables:carving.
Asparagus Spears9. Arrange the steak pieces and mixed vegetables in
Eggplant cut in 1/4-inch lengthwise slicesromaine lettuce leaves.
Zucchini halved lengthwise10. Serve salad warm or cold.