Basil And Oregano Steak With Char-Grilled Vegetables - cooking recipe

Ingredients

1/4 cup finely chopped fresh basil, plus additional sprigs, for garnish
2 tsp finely chopped fresh oregano
1 tbsp finely grated lemon peel
2 tbsp lemon juice
4 None anchovy fillets, drained and finely chopped
4 None beef sirloin steaks (2 lbs total)
2 None baby fennel bulbs, thickly sliced
3 small zucchini, thickly sliced
1 large red pepper, seeded and thickly sliced
7 oz portobello mushrooms, thickly sliced
4 None baby eggplant, thickly sliced
2 small red onions, thickly sliced
2 tsp olive oil
1/4 cup lemon juice
2 tbsp fresh oregano leaves

Preparation

Combine the chopped basil, oregano, lemon peel and juice, and anchovy in a large bowl. Add the beef; toss to coat in the marinade. Cover and refrigerate until ready to cook.
Meanwhile, combine the fennel, zucchini, pepper, mushroom, eggplant, onion and oil in a large bowl. Cook the vegetables, in batches, on a heated lightly oiled grill pan (or on the grill) until just tender. Add the lemon juice and oregano leaves to the bowl with the vegetables; toss gently to combine. Cover to keep warm.
Cook the steaks on the same grill pan (or on the grill) until cooked to desired doneness. Serve with vegetables. Garnish with additional basil sprigs.