Steak and Grilled Veggie Platter

Name: Steak and Grilled Veggie Platter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb flank steak; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; Salt and pepper to taste; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, sliced; 1 cup asparagus, trimmed; 2 tablespoons balsamic glaze

Highlighted under: Cozy Comfort Meals

I love preparing a Steak and Grilled Veggie Platter for my family on weekends. The combination of perfectly grilled steak with a vibrant mix of vegetables is not just visually appealing but also bursting with flavor. The smoky, charred edges of the veggies perfectly complement the juicy steak, making each bite an experience of deliciousness. This dish allows me to experiment with different vegetables, and I always enjoy seeing what new combinations work best. It's a simple recipe that brings everyone together around the grill and makes for a memorable meal.

Created by

Lena

Last updated on 2026-01-05T22:21:27.422Z

There’s something incredibly satisfying about grilling, especially when it comes to steak. I’ve always found that marinating the meat ahead of time really enhances the flavor, making it tender and flavorful. I usually let my steak marinate for at least an hour, but overnight is even better. The key is to balance the seasonings – a mix of olive oil, garlic, and fresh herbs works wonders.

As for the vegetables, I particularly love using bell peppers, zucchini, and asparagus, which caramelize beautifully on the grill. Tossing them with a drizzle of balsamic glaze just before serving adds a delightful tang that elevates the entire dish. Trust me, once you try this platter, it will become a staple at your gatherings!

        Why You Will Love This Recipe
        Juicy steak with a perfect sear for irresistible flavor
Fresh, colorful veggies add a beautiful pop to the platter
Easy to prepare and great for outdoor gatherings

      

Choosing the Right Cut of Steak

When selecting steak for this platter, flank steak is an excellent choice due to its rich flavor and tenderness when cooked correctly. It’s essential to thinly slice the steak against the grain after cooking to maximize tenderness. If flank steak isn’t available, you can substitute it with skirt steak or sirloin, but keep in mind that cooking times may need to be adjusted based on thickness.

To enhance the flavor, consider dry-aging your steak for a few days if you have the time. This process intensifies the beef's natural flavor and improves its tenderness. For those who find that marinating overnight might be difficult, even an hour of marination will significantly enhance the taste, thanks to the garlic and rosemary infusion.

Essential Grilling Tips

Preheating your grill is crucial for achieving the perfect sear on your steak and vegetables. Aim for a temperature around 450°F to 500°F. Use an instant-read thermometer to check the internal temperature of the steak as it cooks; 130°F for medium-rare will give you that juicy result everyone covets. Also, avoid flipping the steak too soon; let the grill work its magic for those delicious grill marks.

While grilling the veggies, maintaining a slight char is key to developing their natural sweetness. If you find your veggies grilling too quickly, lower the heat slightly; you want them to be tender-crisp rather than mushy. For added flavor, consider sprinkling the vegetables with herbs like thyme or oregano while grilling.

Serving Suggestions and Pairings

To add a burst of freshness, serve your steak and grilled veggie platter with a side of chimichurri sauce or tzatziki. These sauces not only complement the grilled flavors but also add a gourmet flair to your meal. I often prepare them in advance, which saves time and allows the flavors to meld beautifully.

For a complete meal, consider adding a starch component like garlic bread or a simple quinoa salad. This will round out your platter and make it more satisfying. Additionally, if you have leftovers, both the steak and veggies can be refrigerated for up to three days and enjoyed cold in salads or reheated for quick meals.

Ingredients

For the Steak

1 lb flank steak
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste

For the Grilled Veggies

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 cup asparagus, trimmed
2 tablespoons balsamic glaze

Instructions

Marinate the Steak

In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and pepper. Add the flank steak, ensuring it's well coated. Cover and let it marinate for at least 1 hour, or overnight for best results.

Prepare the Grill

Preheat your grill to medium-high heat. Make sure to clean and oil the grill grates to prevent sticking.

Grill the Steak

Remove the steak from the marinade and place it on the grill. Cook for about 4–5 minutes on each side for medium-rare, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing.

Grill the Vegetables

In a separate bowl, toss the sliced bell peppers, zucchini, and asparagus with a drizzle of olive oil, salt, and pepper. Place the veggies on the grill and cook for about 8–10 minutes, turning occasionally, until they are tender and charred.

Serve the Platter

Arrange the sliced steak and grilled vegetables on a platter. Drizzle balsamic glaze over the veggies for added flavor and serve immediately.

Pro Tips

Experiment with your favorite vegetables and herbs. Adding a sprinkle of feta cheese on top of the grilled veggies can elevate the flavors even more.

Storage and Reheating

After your gathering, store any leftover steak and grilled veggies in airtight containers. The steak can last up to three days refrigerated, while the vegetables should ideally be consumed within two days for optimal flavor. To reheat, I recommend using the stovetop to maintain moisture; heat on medium to avoid overcooking the steak, aiming for just enough warmth to enjoy it without drying it out.

If you want to enjoy your grilled veggies beyond the usual three days, consider freezing them. Portion them out in freezer bags, laying them flat to save space. When you're ready to use them, simply roast from frozen or add them directly to soups and stews for a boost of flavor.

Vegetable Variations

Experimenting with different vegetables can elevate this dish and cater to personal tastes. Alternatives like eggplant, mushrooms, or even cherry tomatoes can be grilled alongside your peppers and zucchini. Each brings its unique texture and flavor, creating a stunning array on the platter. Remember to adjust cooking times accordingly; for instance, mushrooms might need a little longer to become tender.

I love incorporating seasonal vegetables for freshness. During summer, adding corn-on-the-cob cut into rounds or summer squash can really enhance the platter’s vibrancy. Just be sure to season each vegetable group appropriately to highlight their individual flavors while balancing the dish as a whole.

Questions About Recipes

→ Can I use a different cut of steak?

Yes! Cuts like ribeye or sirloin work well, just adjust the cooking time accordingly.

→ How do I know when the steak is cooked to my liking?

Use a meat thermometer; 130°F for medium-rare, 140°F for medium, and 160°F for well done.

→ Can I prepare the veggies in advance?

Absolutely! You can slice the vegetables a few hours ahead and store them in the fridge.

→ Is this dish suitable for meal prep?

Definitely! It keeps well in the refrigerator and can be reheated for a quick meal.