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T-bone steak with grilled vegetables Recipe

American · Main course · 35 min total

A juicy T-bone steak paired with smoky grilled vegetables, perfect for a summer barbecue or a hearty dinner.

Ingredients

• 2 T-bone steaks (about 1 inch thick, 12-16 oz each)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 zucchini, sliced lengthwise into 1/2-inch planks
• 1 red bell pepper, seeded and quartered
• 1 yellow squash, sliced lengthwise into 1/2-inch planks
• 1 red onion, cut into 1/2-inch rounds
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh rosemary, chopped

Instructions

1. Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
2. Preheat grill to high heat (450-500°F).
3. Brush steaks with olive oil and season generously with salt and pepper on both sides.
4. Toss zucchini, bell pepper, yellow squash, and red onion with a drizzle of olive oil and a pinch of salt.
5. Grill steaks for 4-5 minutes per side for medium-rare, or to desired doneness. Remove and let rest for 5 minutes.
6. While steaks rest, grill vegetables for 3-4 minutes per side until charred and tender.
7. Arrange vegetables on a platter, drizzle with balsamic vinegar, and sprinkle with rosemary. Serve with the steak.
8. Slice steak against the bone and serve alongside the vegetables.

Tips

• For best results, use a meat thermometer: 130°F for medium-rare.
• Let the steak rest before slicing to retain juices.
• Leftover steak and vegetables can be stored in the fridge for up to 3 days.

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