Grilled T-Bone Steak with Vegetable Salad Recipe

Your grilling skills will no longer be kept a secret when the scent gets out, that you are whipping up a fantastic meal involving a juicy T-bone steak with a melange of grilled summer vegetables.

There is no hiding the aroma of such a delicious cut of beef, so don't be surprised if you attract a few visitors, even of the 4-legged kind.

The quality of the cut is critical to your grilling success; you have been forewarned. In the first instance, look for grass-fed beef; if that is not available, search for Angus.

It has a superior flavor, and you'll find that it is finely marbled, creating a tender and juicy steak that is irresistible. If possible, ask your butcher to cut the T-bone or porterhouse, to 1" thick. Any less and you will lose out on those most mouthwatering forkfuls.

However, it is possible to go with a thicker cut, say 1.5", if you are after a more medium-rare steak with a generous bite.

Now that you have an ample, nourishing amount of protein on the menu, your mind may still wander back to the good old days of steak and fries. Be assured, there are plenty of Paleo fry options out there.

Chipotle-glazed sweet potato fries are an absolute favorite, followed closely by herb parsnip fries. And let's not forget that with an open mind, anything is possible. Here are 10 more vegetables that can be transformed into delectable Paleo fries.

Grilled T-Bone Steak with Vegetable Salad Recipe

Serves: 4 Prep: 15 min Cook: 20 min

Ingredients

• 4 T-bone steaks
• 2 tbsp. paprika
• 1 tbsp. granulated garlic
• 1 tbsp. granulated onion
• 1 tbsp. crushed coriander
• Sea salt and freshly ground black pepper

Grilled Vegetable Salad Ingredients

• 1 large zucchini, sliced
• ½ lb. button mushrooms, quartered
• 1 bell pepper, seeded and diced
• 1 large red onion, sliced
• ½ cup balsamic vinegar
• ½ cup olive oil
• 3 garlic cloves, minced
• ¼ cup fresh parsley, minced
• ¼ cup fresh basil, minced
• Sea salt and freshly ground black pepper

Preparation

1. Preheat the grill to medium-high heat.
2. In a bowl, combine the paprika, garlic, onion, coriander, and season to taste.
3. Season the steaks with the paprika mixture and let rest until they reach room temperature.
4. In a large bowl, combine all the ingredients for the grilled vegetable salad, and toss until everything is well covered.
5. Cook the vegetables in a vegetable basket on the grill, closed, stirring once in a while, for 4 to 5 minutes.
6. Grill the steaks to your desired doneness, 3 to 4 minutes per side for medium-rare, depending on the thickness.
7. Let the steaks rest for 2 to 3 minutes and serve with the vegetable salad.

📖 Recipe

Grilled T-Bone Steak with Vegetable Salad Recipe

Heat up your grill, spice those juicy T-bone steaks, and get ready to indulge in the summer fun! Lemonade with a hint of mint and spicy fries is optional.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 1092 kcal

Ingredients

  

1x2x3x

• 4 T-bone steaks
• 2 tbsp. paprika
• 1 tbsp. granulated garlic
• 1 tbsp. granulated onion
• 1 tbsp. crushed coriander
• Sea salt and freshly ground black pepper

Grilled Vegetable Salad Ingredients

• 1 large zucchini sliced
• ½ lb. button mushrooms quartered
• 1 bell pepper seeded and diced
• 1 large red onion sliced
• ½ cup balsamic vinegar
• ½ cup olive oil
• 3 garlic cloves minced
• ¼ cup fresh parsley minced
• ¼ cup fresh basil minced
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat the grill to medium-high heat.
• In a bowl, combine the paprika, garlic, onion, coriander, and season to taste.
  2 tbsp. paprika, 1 tbsp. granulated garlic, 1 tbsp. crushed coriander, 1 tbsp. granulated onion
• Season the steaks with the paprika mixture and let rest until they reach room temperature.
  4 T-bone steaks, Sea salt and freshly ground black pepper
• In a large bowl, combine all the ingredients for the grilled vegetable salad, and toss until everything is well covered.
  1 large zucchini, ½ lb. button mushrooms, 1 bell pepper, 1 large red onion, ½ cup balsamic vinegar, ½ cup olive oil, 3 garlic cloves, ¼ cup fresh parsley, ¼ cup fresh basil, Sea salt and freshly ground black pepper
• Cook the vegetables in a vegetable basket on the grill, closed, stirring once in a while, for 4 to 5 minutes.
• Grill the steaks to your desired doneness, 3 to 4 minutes per side for medium-rare, depending on the thickness.
• Let the steaks rest for 2 to 3 minutes and serve with the vegetable salad.

Nutrition

Calories: 1092kcalCarbohydrates: 20gProtein: 75gFat: 79gSaturated Fat: 24gPolyunsaturated Fat: 6gMonounsaturated Fat: 42gCholesterol: 190mgSodium: 208mgPotassium: 1613mgFiber: 5gSugar: 8gVitamin A: 4967IUVitamin C: 46mgCalcium: 79mgIron: 10mg

Keyword grilled, paleo, recipe, salad, steak, vegetables

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