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

Active: 60 Total: 60

This Cook Smarts favorite, which last appeared in 2020, 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
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

Amount Per Serving
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% Daily Value
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Choose Cooking Method

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. Reserve 1 1/2 Tbsp / 22mL of vinaigrette for Thursday's meal. (This is for 4 servings; adjust if customizing.)

  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 into smaller pieces that will easily fit on top of a sandwich.)

  7. 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. Reserve 1 1/2 Tbsp / 22mL of vinaigrette for Thursday's meal. (This is for 4 servings; adjust if customizing.)

  7. Set half the vegetables aside to serve with Thursday’s meal. (If you want to get ahead, you can chop the vegetables for Thursday into smaller pieces that will easily fit on top of a sandwich.)

  8. 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

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (28)
Gluten-free (2)
Paleo (1)
Vegetarian (10)

Most Helpful

I only marked this down because it was difficult to fit all the veggies and steak into two half sheet pans for four servings. So I think the veggies would have been a bit better on the grill (if large enough!) Or spread out more. But everything was still very good!

By: Avila
Posted: Jul 14, 2022
Diet: Original
1 Helpful

18 reviews

This vinaigrette sauce thing was dynamite.

By: Theresa
Posted: Aug 27, 2022
Diet: Original
0 Helpful

Delicious! I roasted the vegetables and they were so delicious. Good reminder to grill or roast vegetable for east healthy meal!

By: Sara
Posted: Aug 17, 2022
Diet: Vegetarian
0 Helpful

We made for dinner and did the follow up panini sandwiches. Liked the recipe dependency.

By: Jennifer
Posted: Aug 15, 2022
Diet: Original
0 Helpful

A lot of work but yummy, especially the vinaigrette. I was worried it wouldn’t be filling enough but the naan completed it.

By: Caitlin
Posted: Jul 31, 2022
Diet: Vegetarian
0 Helpful

Vinaigrette did not work so well with immersion blender but it was very tasty! Charred onions were a great addition. Cooked veggies in oven on convection. Steak on cooktop. Added brown rice.

By: Alyssa
Posted: Jul 20, 2022
Diet: Original
0 Helpful

Made in the oven - It did feel like a lot of prep/parts (probably took me closer to 90 minutes), but good result so no complaints!

By: Sarah
Posted: Jul 19, 2022
Diet: Vegetarian
0 Helpful