STEAK AND MUSHROOMS WITH HARVEST VEGETABLES
INGREDIENTS
1.50 lb. Flank Steak, pierced with a fork
1.00 lb. ( about 6 cups) Small Fresh White Mushrooms
1.00 lb. ( about 2 cups) Zucchini, halved lengthwise and cut in 1 1/2
1.00 large ( about 1 1/4 cups) Sweet Red Bell Pepper, cut in 2′ pieces
0.75 cup Balsamic Vinegar and Oil Salad Dressing
DIRECTIONS
Arrange meat and vegetables in a 13″ x 9″ x 2″ baking dish. Add dressing; turn and toss until well coated. Cover; let
stand at room temperature for 20 minutes. Meanwhile, preheat outdoor grill or broiler. Arrange vegetables on grill or
broiler rack. Cook about 6 inches from heat source until vegetables are tender, about 10 minutes, turning
occasionally; remove from rack to a covered bowl. Place meat on rack; grill or broil until cooked as desired, about 5
minutes on each side for medium doneness. Thinly slice steak diagonally across the grain. Reserve 1 cup sliced steak
and 2 cups grilled vegetables for Grilled Vegetable Pizza. GRILLED VEGETABLE PIZZA 1 cup shredded Monterey
Jack cheese with jalapeno peppers (4 oz. divided) 1 package prebaked pizza crust (16 oz.) Reserved Steak and
Vegetables Preheat oven to 450 degrees. Sprinkle 1/2 cup of the cheese over pizza crust. Cut steak into 1″ pieces.
Top pizza crust with steak and vegetables. Sprinkle with remaining 1/2 cup cheese. Bake until pizza is hot and cheese
melts, about 10 minutes. Serves 4.
YIELD: 4 Portions