Balsamic Grilled Steak and Vegetables



• 1/4 cup The California Olive Aged Balsamic Vinegar
• 3 tablespoons Arbequina/Koroneiki EVOO
• 1 large garlic clove, minced
• 4 (4- to 6-oz.) beef flat-iron or shoulder top blade steaks (1 inch thick)
• 1 1/2 tablespoons cracked black pepper
• 1/2 teaspoon coarse salt
• 2 large red, orange and/or yellow bell peppers, cut into 2-inch pieces
• 1 small sweet onion, cut into 3/4-inch wedges
• 12 baby portobello (crimini) mushroom caps



Combine vinegar, oil and garlic in large bowl. Brush steaks with 1 tablespoon of the balsamic mixture; sprinkle with pepper and salt. Cover and refrigerate. Add bell peppers, onion and mushrooms to remaining balsamic mixture; toss to coat. Let stand at room temperature 30 minutes or cover and refrigerate 2 hours, stirring occasionally. Heat grill. Drain vegetables, reserving marinade. Alternately thread vegetables onto 4 (10- to 12-inch) metal or bamboo skewers. Grill steaks and vegetables, covered, over medium heat or coals 8 to 12 minutes for medium-rare steak and crisp-tender vegetables, turning and brushing occasionally with reserved marinade. Remove steaks and vegetables from grill. Cover loosely with foil; let stand 5 minutes. Serve steaks with vegetables.

Balsamic Grilled Steak and Veggies