Cooking Today: Chef's Best Steak Marinade & Grilled Veggies

Chef Brooks' Best Steak Marinade & Grilled Veggies

Marinade Ingredients
-1/4 cup olive oil
-1/4 cup balsamic vinegar
-1/4 cup Worcestershire sauce
-1/4 cup soy sauce
-2 teaspoons Dijon mustard
-2 teaspoons minced garlic
-salt and pepper to taste

Simple Grilled Veggies Ingredients
-2 zucchinis, cut into 1/2 inch slices
-2 green bell peppers, cut into chunks
-1/2 pound whole button mushrooms
-1 red onion, cut into 1/2 inch thick slices
-1/2 cup Extra Virgin olive oil
-Kosher salt to taste
-freshly ground black pepper to taste

Recipe
1.    Make the steak marinade first. Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and minced garlic together in a small bowl. Season with salt and pepper to taste. Use with your favorite steak.
2.    Preheat your outdoor grill on medium-high heat and lightly oil the grate.
3.    Combine the zucchinis, green peppers, mushrooms, tomatoes, and onion in a large bowl. Pour 1/2 cup of Extra Virgin olive oil over the vegetables and toss to evenly coat. Season with Kosher salt and freshly ground black pepper to taste.
4.    Grill vegetables on the grill until lightly charred for about 3-5 minutes. Then serve with your main dish.

Steven Brooks is the Executive Chef at Springdale Country Club. Chef Brooks offers monthly cooking classes at the club.