Italian Beef Steak

Nida Shahrukh

Steaks are like wine-more juicy, more tender; the more you spend, the better they are. Juicier with more tender, spicier, and more flavors with no random bits of sinew throughout.

Print Recipe

Prep Time 10

Cook Time 20

Inactive Hour 1

Total Time 1 30

Course Main Dish, Diner, Lunch

Cuisine Italian

Servings 6 persons

Calories 220 kcal

Ingredients

For Steak Marinate

Beef Steak about ¾ thick (Porterhouse, Rib Eye, Sirloin orT-Bone steaks) or about 1 inch thick (Tenderloin Steak) ½ pound
1/2 cuo Light Italian Salad Dressing
1/2 cup Tomato Basil Pasta Sauce
1 tbsp Garlic (chopped)
1/4 cup Chianti Red Wine (optional)
1 tbsp Italian Seasoning
Peppered Season Salt (as required)

For Garnish

1 pound Asparagus Spears (cut into 2 inch pieces)
1 medium size Red Onion (cut into thin wedges)
1 piece Yellow Bell Pepper (cut into 8 pieces)

Instructions

Rinse steak under cold water and pat dry with paper towels.Place in large resealable bag. Add half quantity of Salad dressing, ½ pastasauce, and chopped garlic to beg and half keep aside for veggie dressing. Gentlymassage to mix marinade. Marinade in refrigerator for 1 to 8 hours.
In a small saucepan combine remaining pasta sauce, wine,seasoning and salt (if use wine then no need to use salt). Bring to a boil overmedium-high heat. Reduce heat and keep warm.
Remove steak from refrigerator 30 minutes before cooking andbring to room temperature. Preheated grill to medium-high. Just before cooking,clean and oil grate.
Remove steak from bad and discard marinade. Place steak iongrill. Cook for 6 to 7 minutes per side. Now place sauce in a plate with steak.
Add vegetables to bowl with reserved dressing; toss to coat.Cut beef into thin slices. Discard any reaming marinade. Serve vegetables withbeef. Drizzle with additional dressing if desired.