Description
A recipe for Italian Marinated Steak With Grilled Ratatouille

Ingredients

• 1 beef top round steak, cut 1 inch thick (about 1-1/2 pounds)
  
• 1 small eggplant, cut crosswise into 1/2-inch thick slices
  
• 2 large red or yellow bell peppers, cut lengthwise into quarters
  
• 1 medium zucchini, cut lengthwise in half
  
• 1 medium yellow squash, cut lengthwise in half
  
• 1-1/2 cups chopped fresh tomatoes
  
• 1/3 cup lightly packed chopped fresh basil
  
• Salt and ground black pepper
  
• Marinade:
  
• 1/2 cup Colavita Extra Virgin Olive Oil
  
• 1/2 cup Sutter Home Sauvignon Blanc
  
• 3 tablespoons fresh lemon juice
  
• 4 cloves garlic, minced
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon ground black pepper

Preparation
Total preparation and cooking time: 45 to 50 minutes | Marinating time: 6 hours or overnight

1. Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.

2. Remove 2 tablespoons of reserved marinade for ratatouille; set aside. Brush eggplant, bell peppers, zucchini and yellow squash with some of remaining reserved marinade.

3. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes or until tender, turning occasionally and basting with remaining reserved marinade.

4. To prepare ratatouille, cut grilled vegetables into 1-inch pieces. Combine with tomatoes, basil and reserved 2 tablespoons marinade in large bowl; toss to coat. Carve steak into thin slices. Season ratatouille and steak with salt and black pepper, as desired. Serve ratatouille with steak.

Wine Pairing: Serve this flavorful Italian-inspired dish with Sutter Home red or white wine. Rich, spicy Zinfandel can hold its own with grilled foods. For a softer approach, Merlot, with its ripe fruit flavor and velvety red texture, is perfect. And if you're a white wine fan, try a crisp Sauvignon Blanc or lightly oaked Chardonnay.

Nutrition
no information available

Serves
Makes 6 servings

Variations
no information available