Categories: Beef, Grilling, June2012, Main Dish
Ingredients
- 2/3 cup lemon juice, (from 6 lemons)
- 1 tsp dried thyme, divided
- 2 large red bell pepper, cut into 1/2-inch strips
- 2 medium zucchini, thinly sliced
- 1 medium yellow onion, thinly sliced
- salt and pepper
- 1 skirt steak (about 1 1/4 pounds)
- 3/4 cup olive oil, plus more for grill
- 2 tsp Dijon mustard
Directions
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1) Heat a grill or grill pan to high. In a large bowl or zip-top bag, combine lemon juice, 1/2 tsp thyme, bell peppers, zucchini, and onion; season with salt and pepper and marinate 15 minutes.
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2) Season steak with salt, pepper, and remaining 1/2 thyme. Clean and lightly oil hot grill. Cook steak, flipping once, about 12 minutes for medium. Transfer to a cutting board and tent with foil. Let rest 10 minutes before thinly slicing against the grain.
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3) Lightly oil hot grill. Arrange vegetables on grill in an even layer, reserving marinade, and cook until browned and tender, 8 to 10 minutes. Whisk oil and mustard into marinade. Cover and refrigerate half the vegetables and half the dressing for Thursday. Serve remaining vegetables and steak with remaining dressing.