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RECIPES  |  MEAL PREP  |  KETO  |  COOKBOOK

Grilled Steak & Veggies

Grilled steak recipe with summer veggies and a red wine glaze.

This recipe is , with main ingredient
steak and red wine glaze

Summer is finally here, so I am partnering once again with my friends at Austerity Wine and The FeedFeed to share a red wine inspired steak recipe you guys are going to love! The entire meal is made on the grill, which means you can enjoy the weather, pour a glass of Austerity Wine pinot noir, and invite some friends over. We all know that steak and red wine are BFF’s, but the smoky flavor of the spice rub really complements the rip red fruit flavors of the pinot noir.

steak and veggies
grilled steak with red wine glaze

You can also use Austerity cabernet sauvignon wine for this recipe and the flavors will be terrific!

steak and veggies
grilled steak with red wine glaze

​Combine the smoked paprika and cumin in a small bowl and mix well. Season the steaks on both sides with the spice rub and a generous pinch of salt. Allow the steak to sit a room temperature for 20 minutes before grilling.

steak and red wine glaze

Grilled Steak & Veggies with Red Wine Glaze

Course: Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Bobby Parrish

Juicy grilled steak recipe with veggies and a tangy red wine glaze.

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Ingredients

  • ½ cup of Austerity Wine Pinot Noir
  • Two strip steaks 12 ounces each
  • 1 teaspoon each smoked paprika & cumin
  • 2 ears of corn
  • 1-2 red bell peppers
  • 1 sweet onion
  • ¼ pound fresh asparagus
  • 2 zucchini
  • 2 carrots
  • ½ cup balsamic vinegar
  • ¼ cup light brown sugar
  • Kosher salt & pepper
  • Avocado or grapeseed oil

Instructions

  1. Combine the smoked paprika and cumin in a small bowl and mix well. Season the steaks on both sides with the spice rub and a generous pinch of salt. Allow the steak to sit a room temperature for 20 minutes before grilling.
  2. Make the red wine glaze by adding the Austerity Wine Pinot Noir to a small pot along with the balsamic, brown sugar, and a pinch of salt. Bring to a simmer and allow to cook for 15 minutes, or until the mixture has reduced by just over half. Turn the heat off, sauce will thicken as it cools.
  3. Pre-heat half of the grill to high and the other half to medium heat. Peel the corn, cut the 4 walls off the bell peppers, slice the onions into ½ thick rounds, slice the zucchini lengthwise, half the carrots, and add them to a sheet tray along with the asparagus. Season with 2 tablespoons of oil, 1 teaspoon of salt, a few cracks of pepper, and move everything to the hot side of the grill. Cook until the corn is charred on all sides and the veggies have nice grill marks and are cooked through, about 7-13 minutes.
  4. Meanwhile, rub the steaks with 1 teaspoon of oil and place of the hottest part of the grill, allow them to sear for 2-3 minutes, or until nice char marks appear, flip and repeat. Move the steak to the cooler side of the grill and allow to cook another 5-6 minutes for medium-rare, flipping the steak after a few minutes. It’s best to use a thermometer to know exactly when the steak is done to your liking.
  5. Serve the steaks with the grilled veggies, drizzle red wine sauce all over, and serve with a glass of Austerity Wine Pinot Noir. Enjoy!

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