Summer is almost here! I’m trying to wrap my head around that because it feels like Christmas was just last week. I don’t know how time seems to move faster and faster these days, but I do know that I can’t wait for summer grilling season! The sound of sprinklers and lawn mowers fill the air, kids will soon be jumping in their splash pads and swimming pools, and the mouth-watering smell of grilled summer dinners will be wafting under our noses. One of the best parts about heating up the grill, is that you have less of a mess in the kitchen to worry about when everyone’s done! One of the most protein-packed, flavorful, and versatile things to grill is beef. It fills my family up and keeps them satisfied. After a day of running around in the sun, it feels good to be able to give my kids the essential nutrients they need to refuel and recover from all that activity.
This post is sponsored by the Washington State Beef Commission.
This recipe packs 25 grams of protein (50% of your daily value!) and eating more protein, especially that found in beef, can help build and maintain muscle. It also takes longer to digest which can satisfy your appetite for longer. Another benefit you get from this recipe is the 80% of your daily value of zinc which plays a massive role in immune system function and bone growth. Not only do I appreciate that boost of energy, essential nutrients, and overall diet satisfaction for myself, but it’s always a relief when my kids have full bellies and aren’t looking for snacks the minute dinner is over!
If you’re looking for a delicious and healthy way to kick off grilling season, this steak and vegetable combo is a winner. Whether you’re having company over for a relaxing summer evening or just enjoying the season with your family, this grilled chuck steak and veggie recipe will be a hit!
Mediterranean Grilled Steak with Garden Grilled Vegetables
20 min | 4 servings | 430 calories
INGREDIENTS:
- 1 Beef Chuck Steak (about 1 lb)
- 2 tsp Mediterranean Spice Mix
- 2 zucchini, cut lengthwise
- 8 baby sweet bell peppers
- 1 teaspoon olive oil
Marinade
- 2/3 cup balsamic vinegar
- 2/3 cup olive oil
- 1 Tbsp Mediterranean Spice Mix
COOKING:
1. Combine marinade in a small bowl. Place beef Chuck Steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. In a medium size bowl toss zucchini & mini bell peppers with 1 teaspoon olive. Place vegetables on grid over medium heat. Grill 3 to 5 minutes on each side. Remove from grill and set aside. Once slightly cooled slice zucchini into 1/4inch slices and set aside.
3. Remove steak from marinade, discard marinade. Season each side of steak with 1/2 Tablespoon of spice mix. Place on grid over medium, ash-covered coals. Grill, covered, 3 to 4 minutes (over medium heat on preheated gas grill, 3 to 4 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Remove from the grill and season with salt, as desired. Serve alongside grilled vegetables.
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