Grilled Steak & Vegetables with Cilantro-Jalapeño Dressing
What are we cooking today?
When the weather gets warmer its time to bust out the grill. This recipe completely celebrates the grilling season! Squash and green beans are nicely charred then take a bath in a zesty cilantro-jalapeño dressing. After the steaks are perfectly seared, the same dressing does double duty as a tasty finishing sauce. A fresh radish salad tops it all off for crunch and a burst of color. Cook, relax, and enjoy!
This Recipe is from Marley Spoon a great home delivery services.
Serving Time: 20 – 30 minutes
1. Prep vegetables
Preheat grill or grill pan on medium-high and lightly oil the grates. Trim stem ends from green beans and place in a medium bowl. Trim ends from squash, then slice on an angle into ½-inch thick planks and add to same bowl. Toss vegetables with 1 tablespoon oil, ½ teaspoon salt, and a few grinds pepper.
2. Grill vegetables
Arrange squash in a single layer on the grill and top with green beans (green beans don’t need to have direct contact with the grill). Reserve bowl for step 4. Reduce heat to medium and cook, covered, flipping squash halfway through, until green beans are tender and squash is lightly charred, 8–10 minutes.
3. Prep ingredients
Meanwhile, pick cilantro leaves ; coarsely chop ½ of the leaves, finely chop stems. Reserve remaining whole leaves for step 6. Halve jalapeño, remove stem, core, and seeds; finely chop 1 tablespoon and thinly slice 1 tablespoon for step 6 (save any remaining for own use). Pat steaks dry and season all over with ½ teaspoon salt and a few grinds pepper.
4. Make vegetable dressing
In reserved bowl, whisk vinegar with cilantro stems, chopped cilantro leaves, chopped jalapeño (or less depending on heat preferences), 3 tablespoons oil, salt, and pepper. Add vegetables to dressing and set aside, tossing occasionally while you grill the steaks.
5. Grill steaks
Add steaks to grill, and cook, until lightly charred and cooked to medium, 3–4 minutes per side. Transfer to a cutting board and let rest 2 minutes.
6. Finish & serve
Trim ends from radishes and thinly slice. In a small bowl, combine whole cilantro leaves, sliced jalapeño, and radishes. Using a slotted spoon or tongs, transfer veggies to plates; reserve dressing in bowl. Serve steaks with vegetables topped with radish salad. Stir any accumulated steak juices into dressing and drizzle over steak and vegetables. Enjoy!