With Mexican-inspired flavors, this festive steak platter with grilled vegetables is a summer barbecue feast that’s easy to prepare for a crowd.
Recipe tags: beef base, moderate difficulty, main, beef, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ½ cup | beer (such as pale ale or lager) |
| 1 tbsp | Better Than Bouillon® Roasted Beef Base |
| 1 tbsp | lime zest |
| 3 tbsp | lime juice |
| 2 tbsp | liquid honey |
| 2 tbsp | olive oil |
| 3 cloves | garlic, minced |
| 4 tsp | chipotle chile powder |
| 2 tsp | ground cumin |
| ¼ tsp | onion powder |
| 2 | bone-in steaks (each about 10 oz, 1-inch thick) |
| Quantity | Ingredient |
|---|---|
| ¼ cup | olive oil |
| 2 tbsp | balsamic vinegar |
| 2 tbsp | orange juice |
| 1 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 1 clove | garlic, minced |
| ½ tsp | dried oregano |
| 2 | zucchini, sliced into 1/2-inch-thick rounds |
| 1 | small red onion, sliced into 1/2-inch-thick rounds |
| 1 lb | mini fingerling potatoes, parboiled and halved |
| 8 oz | medley mini bell peppers, halved and seeded |
| 2 | jalapeño peppers, halved and seeded |
| 2 tbsp | finely chopped fresh cilantro |
Directions
In large shallow dish, whisk together beer, Roasted Beef Base, lime zest, lime juice, honey, oil, garlic, chipotle powder, cumin and onion powder. Toss steaks in marinade. Marinate for at least 1 hour but up 8 hours in refrigerator.
Preheat grill to medium-high heat; grease grates well.
Remove steaks from marinade and shake off excess marinade. Transfer marinade to small saucepan set over medium-high heat; bring to a boil. Reduce heat to medium. Cook for 8 to 10 minutes or until marinade is thickened to a syrupy consistency like maple syrup.
Grill steaks, turning once, for 6 minutes. Brush steaks with glaze and grill for 1 to 2 minutes per side for medium-rare (or cook to preferred doneness). Let rest for 10 minutes before slicing.
Meanwhile, in large bowl, whisk together oil, vinegar, orange juice, Vegetable Base, garlic and oregano. Add zucchini, onion, potatoes, mini peppers and jalapeños; toss to coat.
Grill vegetables, turning, for 6 to 10 minutes or until grill-marked and tender.
To serve, cut steaks away from bone and slice against the grain. Arrange meat reassembled with the bone on a serving platter with the grilled vegetables. Garnish with cilantro.
Choose your favorite bone-in steaks; wing steaks and T-bone steaks cut from the sirloin work well, as do rib-eye steaks. If you prefer boneless steaks, strip loins, flank steak and sirloin steaks can also be used. Serve grilled steaks and vegetables with chimichurri sauce, chipotle mayo or garlic aioli if desired. For easy grilling, cook the vegetables in a grill basket, stirring and tossing in basket until evenly charred and tender.
