Summer Grilled Rainbow Veggie + Steak Platter with Kentucky Beef
this post is sponsored by Kentucky Beef
Rainbows, veggies, grilled steak- the perfect summer meal that’s both beautiful and healthy! Today I’m sharing how to put together this super easy and stunning rainbow steak and veggie platter. This one can feed a crowd easily without any fuss too or just enjoy it for a quick and healthy dinner at home! I can’t take credit for this beautiful steak as my husband did all the grilling and some serious research on the best way to cook this New York Strip. Be sure to check out the grilling tips I’ve included in the instructions below to nail the temperature of your steak like he did, which really makes the entire dish (you can also find more grilling tips here on Kentucky Beef’s website! If you happen to have leftovers too- no problem! Use them to throw together some delicious steaks or bowls for the upcoming week.
Just like my charcuterie boards, this combination of ingredients allows you to mix, match, and create your own bites and combinations. We added a side of sour cream for our potatoes too but you could also use an aioli or horseradish sauce too. The addition of the green onion and feta on top of the steak adds just the right about of brightness too, and the feta even goes well with all the other veggies too. Find all the ingredients and instructions below for putting this one together.
3 thick cut New York Strip steaks
1 red onion
1/4 cup finely chopped green onion
1/3 cup feta cheese crumbled
1-2 summer squash
1-2 zuchinni
1 bunch asparagus
1 yellow bell pepper
1-2 orange bell pepper
1 large container of cherry tomatoes
1-1.5 lbs petite red potatoes
olive oil
Slice your bell peppers, red onion, and zuchinni into thick strips.
Prepare the grill: for this I used high heat with lump charcoal. We use a barrel grill so I concentrated all the charcal on the left half of the grill to create multiple heat zones.
Seasoning the steaks: prepare high quality steaks very simply by taking them straight out of the refrigerator, drying them with paper towels and seasoning liberally with kosher salt and fresh cracked pepper.
Start the grill on high heat (our temperature gauge was pegged at 750 degrees). You can cook the veggies, potatoes, and steak side by side or separately if it’s easier to juggle. Read the next 3 steps below for directions on each (these can be done in any order but if you do the steak first, it can rest while you cook the others!)
For the steaks- place the steaks directly over the hottest part of the grill for 1 minute then move them to the coldest part (if you have a warming rack, even better) for 2-3 minutes. Repeat this process going back and forth from hot to warm 3-4 times. Then flip your steaks and do the exact same process on the other side. If you have a lot of fat on your steaks you may also want to flip onto the fatty side and grill that using the same process as well. Use a meat thermometer to check the steak’s temperature (we did medium rare which will be around 145 degrees). Remove from the grill, place steaks in a dish, and cover with foil to let rest about 10 minutes before slicing. Slice across the grain into strips.
To cook the red potatoes- boil in salted water for 8-10 minutes. Drain water. Place in a skillet with olive oil on the grill, stirring frequently until the outsides start to crisp up.
To cook the veggies- Place veggies (peppers, squash, zuchinni, asparagus, red onion) directly on the grill (on a medium heat area). Grill 5-8 minutes, flipping and turning as needed. (we cut our veggies into big enough strips that they didn’t fall through the grates but you can also use a skillet or grill basket here if you prefer).
Arrange the veggies on a large board or platter each in a line- starting with the cherry tomatoes all together, then the orange pepper, then a mix of the yellow pepper and squash, then a mix of the asparagus and zuchinni, the red onion, and finally the red potatoes
Sprinkle the steak with some finely chopped green onion and top with crumbled feta cheese.
Serve and enjoy! Save any leftovers for a delicious salad!
this post is sponsored by Kentucky Beef