Grilled Rosemary-Garlic Steak with Roasted Vegetables

Ingredients:

• 2 Ribeye steaks
• 4 cloves garlic (minced)
• 2 tablespoons fresh rosemary (chopped)
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 red onion (sliced)
• 1 zucchini (sliced)
• 1 tablespoon balsamic vinegar
• Fresh parsley (for garnish)

Instructions:

1. Marinate the Steaks:
   • In a bowl, mix minced garlic, chopped rosemary, olive oil, salt, and pepper.
   • Rub the mixture onto both sides of the ribeye steaks and let them marinate for at least 30 minutes in the refrigerator.
2. Prepare the Vegetables:
   • Toss the sliced bell peppers, red onion, and zucchini in olive oil, salt, and pepper.
   • Place the vegetables on a grill pan or skewers.
3. Preheat the Grill:
   • Preheat the grill to medium-high heat.
4. Grill the Steaks and Vegetables:
   • Grill the marinated steaks for about 4-5 minutes on each side for medium-rare doneness (adjust cooking time based on preferred doneness).
   • Grill the vegetables until they are tender and have grill marks, about 8-10 minutes, turning occasionally.
5. Assemble and Serve:
   • Once done, remove the steaks and vegetables from the grill.
   • Drizzle balsamic vinegar over the roasted vegetables.
   • Let the steaks rest for a few minutes before slicing.
   • Serve the sliced steak alongside the roasted vegetables, garnished with fresh parsley.

This hearty and flavorful grilled meal is perfect for a cozy winter dinner, bringing together the warmth of the grill with savory, aromatic flavors.

Enjoy your winter feast!