BBQ Steak with Delicious Grilled Vegetables

Ingredients

For the Steaks:

• 4 sirloin steaks
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper

For the Grilled Vegetables:

• 4 red bell peppers, seeded and sliced
• 3 eggplants, sliced
• 4 cups broccoli florets
• 1/2 cup olive oil
• 1/2 tbsp lemon juice
• 1 tbsp white vinegar
• 4 garlic cloves
• 2 tbsp chopped fresh parsley
• black pepper, salt to taste

Directions

1. Season the steaks with salt, black pepper, garlic and onion powder and brush with 2 tablespoon of olive oil. Set aside.

2. Place the bell peppers, eggplants and broccoli in a bowl. Season with salt and black pepper and add 2 tablespoons of olive oil. Mix well and set aside.

3. Preheat grill to medium high. Place Chef Remi BBQ Grill Mats on a grill rack (do not place them on a direct fire) and preheat for 2 minutes.

4. Add vegetables to grill. Grill, turning occasionally, until vegetables are tender and slightly charred, 8 to 10 minutes.

5. Place the bell peppers, eggplants and broccoli in a large bowl. Add 4 tablespoons of olive oil, minced garlic, lemon juice, vinegar and parsley and gently toss to combine. Adjust the taste with more salt or black pepper if necessary.

6. Place the steaks on a grill, cover and grill them for 6-8 minutes per side depending on desired doneness. To test doneness use the Chef Remi Cooking Thermometer. Inserted the thermometer into the thickest part of the steak. Take the steaks off the grill at 140 °F (60 °C) for medium-rare, and 155°F (68.3 °C) for medium.

7. Divide the salad among four plates. Place steaks and serve.