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Grilled Strip Steak with Vinegar Spiked Vegetables

Serves: 6
Cooking Time: 60 min

Ingredients

  • 3/4 cup baby carrots
  • 3/4 cup leeks, chopped (rinsed well)
  • 3/4 cup rutabaga, chopped
  • 3/4 cup green bell pepper
  • 3 1/2 cups Manischewitz® Beef Broth
  • 1/2 teaspoon ginger, minced
  • 1/2 teaspoon garlic, minced
  • 1/4 cup rice wine vinegar
  • 1/2 teaspoon granulated sugar
  • 6 strip steaks, 6 oz each
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 6 onion cups (peeled, halved onions with center sections removed)
  • 3 cups rice, cooked
  • 2 tablespoons parsley
Preparation:
  1. Marinate vegetables in 1/4 cup Manischewitz® Beef Brothh, ginger, garlic, vinegar and sugar for 30 minutes.
  2. Season strip steaks with salt and pepper; grill each side for four minutes for medium rare, or until desired doneness.
  3. Char onion cups and fill with rice.
  4. Heat remaining Manischewitz® Beef Broth; add vegetables and cook for 15 minutes or until vegetables are tender. Divide the vegetables among the six plates, top with the steaks and onion cups and garnish with parsley.

 

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Nutrition Information

  • Servings per Recipe: 6
  • AMOUNT PER SERVING:
  • Calories (kcal): 1125
  • Total Fat: 23g
  • Cholesterol: 78mg
  • Total Carbs: 179g
    • Dietary Fiber: 4g
  • Protein: 50g

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