Looking for a go-to weeknight meal to add to your rotation? Check out this recipe for Grilled Steak & Veggie Bowls that’ll have you eating delicious grilled food that you can feel good about in no time!
WHAT YOU’LL LOVE
- Short soak in a zip-top bag: Thirty minutes in barbecue marinade seasons the T-bone without making the surface mushy.
- Grill first, stir-fry second: Charring the onion and portobello over direct heat before slicing adds smoky flavor, and the quick stir-fry in a very hot Dutch oven finishes them without steaming.
- Zucchini noodles instead of grain: Spiral-cut zucchini softens in a minute or two, so the bowl stays light while still holding sauce.
- Taste-as-you-go bourbon teriyaki: Stirring in Bourbon-Aki sauce a few tablespoons at a time lets the cook set the sweetness and salt.
Grilled Steak & Veggie Bowls
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
2
Prep Time
30 minutes
Cook Time
30 minutes
Calories
1168
Fuel up with a delicious, wholesome dinner with this Grilled Steak & Veggie Bowls recipe! Enjoy a healthy, flavorful meal that’s easy to make and full of nutrition. Serve up great-tasting grilled steak and veggies with a few simple ingredients and minimal effort – perfect for a weekday dinner!
Ingredients
- 1 T-bone steak
-
Smoke on Wheels BBQ Marinade
-
Cattleman’s Grill California Tri-tip Seasoning
- 1 medium yellow onion, halved
- 1 large portobello mushroom
- 2 tbsp vegetable oil
- 1 tsp fresh ginger, peeled, grated
- 1 tbsp garlic, peeled, grated
- 1/2 cup green onions, sliced thin
- 1 zucchini, spiral cut
-
Kim’s Gourmet Bourbon-Aki Sauce
-
Noble Saltworks Whiskey Barrel Smoked Flaked Finishing Salt
-
Flavolcano Smoky Red Pepper Sauce, optional
- Soy sauce, optional
Directions
Place the steak in a zip-top bag with about 1 cup Smoke on Wheels BBQ Marinade. Let marinate for 30 minutes.
- Preheat your Napoleon Prestige 500 Gas Grill with Infrared Side Burner. Turn two of the four burners to high heat. Leave the other two off.
- Place the halved onion and whole portobello mushroom over the direct heat. Grill until you get nice grill marks and the mushroom is tender. The onion should be softened, but does not need to be cooked through. Remove the onion and mushroom from the grill. When they are cool enough to handle, slice both into 1/4” thick slices.
Remove the steak from the marinade. Wipe off excess marinade. Season with Cattleman’s Grill California Tri-tip Seasoning. Place the steak on the grill grates over direct heat.
Place a Lodge 5 Quart Dutch Oven on the infrared side burner and preheat over high heat.
- When the steak has nice grill marks, flip and continue cooking until the internal temperature reaches 130°F. If the steak is getting too much char/color, move it to the indirect side of the grill to finish cooking. Remove from the grill. Cover with foil to rest.
When the dutch oven is smoking hot, add the vegetable oil. Immediately add the onions and cook until translucent and softened. Add the garlic and ginger and cook for about 1 minute, stirring. Add the mushrooms, zucchini and green onions, as well as a few tablespoons of Smoke on Wheels BBQ Marinade. Cook, stirring frequently, until the zucchini just starts to soften. Immediately remove the dutch oven from the side burner.
Add the Kim’s Gourmet Bourbon-Aki Sauce a few tablespoons at a time, tasting until you like the amount of sauce.
- Cut the steak meat off of the bone. Slice or dice.
- Divide the Grilled Steak & Veggies into two separate bowls to serve.
Recipe Note
Recipe FAQ
Why marinate the T-bone for only 30 minutes and wipe off the excess?
A half-hour soak seasons the surface without over-softening it. Wiping off the extra marinade lets the tri-tip seasoning stick and helps the steak sear instead of steaming.
Why grill the onion and portobello before stir-frying them?
Grilling gives them char and smoky flavor first. The onion only needs to soften on the grill, since it finishes cooking in the Dutch oven.
Why heat the Dutch oven until it's smoking before adding oil?
A smoking-hot pan sears the vegetables quickly and drives off moisture, so they brown in a stir-fry style instead of stewing. The infrared side burner gets the cast iron hot enough for this.
Why add the zucchini last and take the pot off the heat right away?
Spiralized zucchini cooks in a minute or two. Pulling the pot as soon as it begins to soften keeps the noodles tender but not watery.
Why add the Bourbon-Aki sauce a few tablespoons at a time?
The sauce is sweet and salty, and the marinade has already seasoned the dish. Adding it in small amounts and tasting lets you stop when the balance is right.
What internal temperature should the steak reach?
This recipe pulls it at 130°F, a medium-rare finish. As an intact whole-muscle steak, that is a common serving preference. USDA's general guidance for whole cuts of beef is 145°F, so anyone who prefers to follow that should cook it to that temperature.
Can I use the marinade from the steak bag in the stir-fry?
Use fresh marinade from the bottle instead. Marinade that has touched raw steak shouldn't go onto the vegetables unless it has been boiled first.
Why rest the steak under foil before cutting it off the bone?
Resting lets the juices settle, so they stay in the meat when it's sliced instead of running onto the cutting board.
How indoor-friendly is this recipe?
4 out of 5. A hot cast iron skillet or grill pan can sear the steak and vegetables, and a wok or Dutch oven on a high stovetop burner handles the stir-fry. You'd lose some of the char from the grill.
Recipe Highlights
30-minute marinade: Seasons the T-bone without over-softening it.
Grilled, then stir-fried vegetables: Add smoke and sear.
Zucchini noodles: Keep the bowl light.
Adjustable bourbon teriyaki sauce: Lets you set the sweet-salty balance.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 11.82 oz
- per serving
- Calories
- 1168
- Carbs
- 20 grams
- Protein
- 127 grams
- Fat
- 54 grams
- Sodium
- 3169 milligrams
