This is a great way to eat a lot of vegetables along with your red meat and throwing everything into the blender for the marinade is quick and fun. One of my taste testers likes to have the meat and vegetables strung on skewers, but that is entirely optional since these are broiled in the oven. I once replaced red bell peppers with some cherry tomatoes and a green pepper I needed to use, and then threw in a sweet potato just because it is that time of year. Feel free to experiment and use what you have too.
Ingredients:
1 onion -- peeled and roughly chopped
2 tbsp Worcestershire sauce
5 garlic clove(s) -- peeled
4 tsp lemon zest
2 tbsp fresh rosemary -- pull leaves from stem
1/3 cup(s) water -- or or beef broth
1/3 cup(s) olive oil
3 tbsp tomato paste
2 tsp salt
1 tsp lemon pepper seasoning
2 lb(s) sirloin steak tips -- or other steak, 3/4" chunks
4 whole zucchini -- horiz. cut and 1/2" chunks
2 red bell pepper -- 1 1/2" pieces
1 red onion -- chopped; optional
1 cup(s) quinoa
Directions
Prep Work: If possible, blend marinade and do steps #1 & 2 1-2 hours before cooking the meal. Peel and coarsely chop first onion; store separately. Chop bell peppers, red onion and zucchini; store together.
1. Blend marinade ingredients, (first onion through lemon pepper seasoning), in blender until smooth.
2. Put meat in 9x9 baking dish and cover with some of marinade. Refrigerate for 30 min.- 2 hrs. in refrigerator, or just while cutting vegetables.
3. Chop all remaining vegetables. Pour into 13x9 pan and toss with enough leftover marinade to coat. (Freeze any extra marinade to marinate meat later, or as a great addition to soup broth!)
4. When ready to cook, peheat broiler and place shelf at least 8” away from heat source. Generously grease broiler pan or rimmed baking sheet and spread with vegetables. Roast vegetables 35-45 min. stirring a few times with spatula.
5. Meanwhile, heat 2 Tbsp. oil in large skillet on stove top, add meat chunks and cook stirring occasionally just until beginning to feel firm, anywhere from 3-7 minutes. Time will depend on the size of your chunks, but the meat will continue to cook once taken out of skillet so remove BEFORE it is to your liking.
6. Remove meat from skillet and place in covered dish until vegetables are done. Put quinoa in small pan with 2x as much water, bring to a boil, turn heat low and simmer with lid on for 15 min. Serve entree in bowls with quinoa and meat topped by vegetables.
(adapted from Cook’s Illustrated Sept./Oct. 2010)
