Wednesday, September 26, 2012

grilled steak and vegetables... 25 minutes

the goods:
1/3 cup lemon juice (from 3 lemons)
3/4 teaspoon dried thyme, divided
1 large red bell pepper, cut into 1/2-inch strips
1 medium zucchini, thinly sliced
1 medium yellow onion, thinly sliced
1 skirt steak
1/3 cup olive oil
1 teaspoon Dijon mustard

Heat a grill to high. In a large bowl , combine lemon juice, 1/4 teaspoon thyme, bell pepper, zucchini, and onion; season with salt and pepper and marinate 15 minutes.
Season steak with salt, pepper, and remaining 1/2 teaspoon 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.

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. Serve vegetables and steak drizzled with dressing.

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