**Ingredients:**
– **For the Steak:**
– 2 beef steaks (ribeye, filet mignon, or your choice)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper, to taste
– 1 tbsp fresh rosemary or parsley, chopped
– **For the Vegetables:**
– 1 zucchini, sliced into rounds
– 1 yellow squash, sliced into rounds
– 1 red bell pepper, cut into strips
– 1 red onion, cut into wedges
– Cherry tomatoes
– 2 tbsp olive oil
– Salt and pepper, to taste
– 1 tbsp balsamic vinegar (optional)
– **For the Sauce:**
– 1/2 cup beef broth
– 1/4 cup red wine
– 1 tbsp butter
– 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
– Salt and pepper, to taste
**Instructions:**
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**Prepare the Steak:**
– Rub the steaks with olive oil, garlic, salt, pepper, and chopped rosemary or parsley. Let the steaks rest at room temperature for about 20 minutes before grilling.
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**Grill the Vegetables:**
– Toss the zucchini, yellow squash, bell pepper, onion, and cherry tomatoes in olive oil, salt, and pepper. Optionally, drizzle with balsamic vinegar for extra flavor.
– Preheat a grill or grill pan to medium-high heat.
– Grill the vegetables for about 3-4 minutes per side, until tender and slightly charred. Remove from the grill and set aside.
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**Grill the Steak:**
– Preheat the grill or grill pan to high heat.
– Grill the steaks for 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness.
– Once done, remove the steaks from the grill, cover with foil, and let them rest for about 5 minutes.
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**Prepare the Sauce:**
– In a small saucepan, combine beef broth and red wine. Bring to a boil and let it simmer until reduced by half.
– Stir in the butter, and if you want a thicker sauce, add the cornstarch mixture. Season with salt and pepper.
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**Serve:**
– Place the grilled vegetables on a plate, top with the steak, and drizzle with the sauce. Garnish with additional fresh herbs if desired.
Enjoy your delicious grilled steak with vegetables!
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