Grilled Grass-Fed Sirloin Steak with Vegetables


  • 2 (8 oz) grass-fed sirloin steaks
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cups grape tomatoes halved
  • 2 TB balsamic vinegar
  • 1 yellow squash, cut into 1/2 inch thick rounds
  • 1 zucchini, cut into 1/2 inch thick rounds
  • 3 green onions, trimmed
  • cooking spray
  • 2 TB olive oil
  • 1/2 cup loosely packed fresh basil
  • 2 TB thinly sliced fresh mint
  • Servings: 4
  • Prep Time: 45 minutes
  • This Recipe is: Dairy Free, Egg Free, Gluten Free, Nut Free
  • Cook For: Dinner
  • Cuisine Type: American
  • Author: Adapted from Cooking Light Magazine


  1. Pound out the steaks with a meat mallet until they are 1/4 inch thick
  2. Sprinkle steaks with 1/2 tsp each of salt and pepper
  3. Preheat grill to high (450-550 F).
  4. Combine tomatoes, balsamic vinegar and 1/2 tsp each of salt and pepper in a large bowl.
  5. Generously coat cooking spray on squash, zucchini and green onions. Place vegetables in a single layer on grill grate coated with cooking spray. Grill squash and zucchini 2 minutes until tender and grill marks appear. Grill the green onion 3 minutes, turning, until slightly tender.
  6. Chop green onions. Place tomatoes, green onions, zucchini and squash in the bowl with the tomatoes.
  7. Place steaks in a single layer on the grill grate coated with cooking spray, grill uncovered for 2 minutes. Turn steaks and grill 1 minute more or until desired doneness.
  8. Let steaks stand for 5 minutes and then cut against the grain.
  9. Add mint, basil and oil to vegetable mixture and toss to coat. Serve with steak.

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