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Grilled Steaks and Vegetables with Yogurt Romesco
Recipes
Grilled Steaks and Vegetables with Yogurt Romesco
4 servings
30 minutes total

Ingredients

  • 2 large poblano (or green bell) peppers
  • 1 large zucchini squash
  • 1 small red onion
  • 2 limes, for zest/juice
  • 2 boneless grilling steaks (such as ribeye, New York strip, or tenderloin; about 2 lb)
  • 3 teaspoons roasted garlic-herb seasoning, divided
  • 12 (6-inch) wooden skewers
  • 12 cloves garlic
  • Cooking spray
  • ⅓ cup whole milk plain Greek yogurt
  • ¼ bunch fresh cilantro
  • 2 tablespoons slivered almonds
  • 3 oz queso fresco, divided

Steps

    1. Preheat grill (or grill pan) on medium-high. Cut peppers, zucchini, and onion into 1-inch chunks. Zest 1 lime (1 teaspoon), then juice both limes (2 tablespoons). Rub steaks with lime zest, 1 tablespoon juice, and 1 teaspoon seasoning; set aside (wash hands).
    2. Alternate peppers, zucchini, and onions on skewers, ending each with 1 garlic clove; coat with spray and sprinkle with 1 teaspoon seasoning.
    3. Coat steaks with spray. Place steaks on grill; grill 3 minutes (do not flip). Flip steaks and add skewers to grill. Grill 4–5 minutes, turning skewers often, until vegetables are charred and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let rest 5 minutes before slicing; temperature will rise 5–10°F during this time.
    4. Place ingredients of 4 skewers in food processor bowl; add yogurt, cilantro, almonds, 1 oz queso fresco, and remaining 1 tablespoon lime juice and 1 teaspoon seasoning. Process until smooth. Slice steaks; serve with sauce and remaining vegetable skewers and 2 oz queso fresco.
    Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 420, Total Fat 24g, Sat Fat 9g, Trans Fat 1g, Chol 120mg, Sodium 510mg, Total Carb 11g, Fiber 2g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 42g, Vitamin D 6%, Calc 15%, Iron 20%, Potassium 15%