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Grilled Bisteca and Vegetables
with charred green onion vinaigrette / summer tomato salad

Active: 1 hr Total: 1 hr

Inspired by this Cook Smarts favorite from 2015, this is a classic summer meal. Whether you are cooking the meal indoors or using an outdoor grill, just be sure to give yourself some extra time since you'll be cooking a double batch of vegetables to use later in the week.
Smarts: The tangy notes of the charred green onion vinaigrette balance the richness of the meat. You can sear the green onions ahead of time and make the vinaigrette in advance, or sear them alongside the rest of the vegetables and make the vinaigrette while the steak rests.

Tags

Ingredients

Servings:
4
Metric
Charred Green Onion Vinaigrette:
  • Green onions - 8 stalks
  • Capers - 1 Tbsp, drained
  • Mustard, Dijon - 2 tsp
  • Vinegar, balsamic - 1 Tbsp
  • Oil, olive - 4 Tbsp
Summer Tomato Salad:
  • Tomatoes, any type - 1 lb, chopped or sliced (look for heirloom tomatoes if available)
  • Vinegar, balsamic - 2 tsp
  • Oil, olive - 2 tsp
Grilled Vegetables (for 2 nights):
  • Bell peppers, red - 3
  • Zucchini - 2 lbs
  • Eggplants - 2 lbs (Italian or Chinese variety)
Grilled Bisteca:
  • Steak, ribeye or New York Strip - 1 1/4 lbs (about 1" thick)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make vinaigrette - (Note: If prepping right before cooking, get grill heating before continuing with prep. You can skip this prep step and wait to char green onions on the grill with the steak and vegetables.) Heat a skillet or grill pan over medium-high heat. If green onions won’t easily fit in the pan, chop them into large pieces to fit. Brush pan with some oil and then sear green onions on all sides until lightly charred, 5 to 7 minutes total. Combine charred green onions, capers, mustard, vinegar (portion for vinaigrette), and olive oil (portion for vinaigrette). Blend with an immersion blender (or in a standing blender) until smooth. If the vinaigrette is too thick to easily blend or pour, add a splash of water and continue to blend until smooth. Season with some salt and pepper. (Can be done up to 5 days ahead)
  2. Bell peppers / Zucchini / Eggplant - (This makes enough for two nights.) Core red peppers and slice in half. Slice the zucchini and eggplant into 1/2” (1.25 cm) thick slices. (Can be done up to 3 days ahead)
  3. Steak - Tenderize with a fork. Season generously with some salt and pepper. (A good amount of seasoning is the key to a flavorful steak!) (Can be done 1 day ahead)
  4. Make tomato salad - Chop tomatoes and toss with vinegar (portion for salad) and olive oil (portion for salad). Season with some salt and pepper.
  5. Prepare steak and vegetables for grill - Sprinkle steak with some more salt and pepper. Try to remove it from the fridge ~30 minutes before grilling. Spread vegetables out in a single layer on a sheet pan and brush with some cooking oil. Season with some salt and pepper.

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Make

  1. Heat grill to 500F / 260C, keeping one part of the grill with direct heat and one part with indirect heat. Clean grates and brush with some cooking oil.
  2. Sear steak for ~4 minutes on each side and vegetables for 3 to 4 minutes on each side over direct heat with the lid closed. Vegetables may be tender and ready to move off the grill at this point, but if they need a bit longer, move them to indirect heat to continue cooking until tender. Move steak to indirect heat and continue cooking until it reaches desired level of doneness. Medium-rare: 130F (54C) degrees (~3 minutes); Medium: 140F (60C) degrees (~6 minutes); Well-done: 160F (71C) degrees (~10 minutes).
  3. Remove steak from grill and let it rest, covered, for 10 minutes.
  4. If you did not already make vinaigrette as part of your prep, follow instructions in prep step #1 to make vinaigrette.
  5. Set half the vegetables aside to serve with Thursday’s meal. (If you want to get ahead, you can chop the vegetables for Thursday night.)
  6. Serve steak and tonight’s portion of vegetables with green onion vinaigrette for spooning over top. Enjoy with tomato salad on the side.

Prep

  1. Make vinaigrette - (Note: If prepping right before cooking, get oven heating before continuing with prep. You can skip this prep step and char green onions on the stove after the steak.) Heat a skillet or grill pan over medium-high heat. If green onions won’t easily fit in the pan, chop them into large pieces to fit. Brush pan with some oil and then sear green onions on all sides until lightly charred, 5 to 7 minutes total. Combine charred green onions, capers, mustard, vinegar (portion for vinaigrette), and olive oil (portion for vinaigrette). Blend with an immersion blender (or in a standing blender) until smooth. If the vinaigrette is too thick to easily blend or pour, add a splash of water and continue to blend until smooth. Season with some salt and pepper. (Can be done up to 5 days ahead)
  2. Bell peppers / Zucchini / Eggplant - (This makes enough for two nights.) Core red peppers and slice in half. Slice the zucchini and eggplant into 1/2” (1.25 cm) thick slices. (Can be done up to 3 days ahead)
  3. Steak - Tenderize with a fork. Season generously with some salt and pepper. (A good amount of seasoning is the key to a flavorful steak!) (Can be done 1 day ahead)
  4. Make tomato salad - Chop tomatoes and toss with vinegar (portion for salad) and olive oil (portion for salad). Season with some salt and pepper.
  5. Prepare steak and vegetables for cooking - Sprinkle steak with some more salt and pepper. Try to remove it from the fridge ~30 minutes before cooking. Spread vegetables out in a single layer on a sheet pan and brush with some cooking oil. Season with some salt and pepper.

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Make

  1. Heat oven to 450F / 232C degrees.
  2. Transfer sheet pan with vegetables to heated oven and cook, turning halfway through cooking, until vegetables are tender, 20 to 25 minutes.
  3. Heat a grill pan or large skillet over medium-high heat and brush with some cooking oil. Place steak on heated pan and sear for ~4 minutes on each side. Transfer steak to sheet pan with vegetables and finish cooking in the oven. (This should be ~4 minutes for medium-rare; ~7 minutes for medium; and 10 minutes for well-done.) Steak and vegetables should finish cooking at about the same time, but remove each whenever ready.
  4. Let steak rest, covered, for 10 minutes.
  5. If you did not already make vinaigrette as part of your prep, follow instructions in prep step #1 to make vinaigrette.
  6. Set half the vegetables aside to serve with Thursday’s meal. (If you want to get ahead, you can chop the vegetables for Thursday night.)
  7. Serve steak and tonight’s portion of vegetables with green onion vinaigrette for spooning over top. Enjoy with tomato salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (26)
No ratings yet.
Gluten-free (0)
Paleo (3)
Vegetarian (12)

24 reviews

Kept going back and forth on whether I liked the vinaigrette or not. It was almost too bitter.

By: Alyson
Posted: Aug 25, 2020
Diet: Original
0 Helpful

Awesome meal! This felt restaurant quality. Husband and I made it for an at-home date night

By: Kimberly
Posted: Aug 18, 2020
Diet: Paleo
0 Helpful

Great on taste, took me 2.5 hours to make which was WAY too long. Had to do the veggies in 2 shifts which took an extra 30 min... We have a normal oven and two huge baking sheets, so that should have been enough space but it wasn't. Even without that it took way too long to cook. The dressing was amazingly good, but took forever to blend. In the end, not worth the time.

By: Olivia
Posted: Jul 28, 2020
Diet: Vegetarian
0 Helpful

I really liked the onion vinaigrette, but my kids weren’t fans. They said it was yucky ha. Ended up skipping the flatbread with the meal and used it with some of the leftover roasted veggies to make pizzas another night.

By: Lindsey
Posted: Jul 26, 2020
Diet: Original
0 Helpful

I rarely give CS meals anything below a 5, and this one was still really good, just needed some tweaks in the end. The lentils turned out awesome and I loved them. I did wind up seasoning them, added parsley and red onion with the tomato, and added feta too. I used a mandoline to slice the veggies into thick strips and they were really good, but we were cooking for 9 so it was just too much stuff to fit on the grill. I actually didn't like the green onion sauce - to me, it came out bitingly sour, and it wasn't used at all by 9 people - instead we had leftover buffalo sauce from the burgers and leftover green sauce from the chicken skewers - those were both more popular. We also did the steak from original recipe and I think it was good. This is probably a simple summer meal below a certain group size. I would love to see back in the future with a few tweaks.

By: Melanie
Posted: Jul 24, 2020
Diet: Vegetarian
0 Helpful

Great flavor! It was nice to have the whole meal cook on the grill.

By: Tina
Posted: Jul 16, 2020
Diet: Original
0 Helpful