Makes 2 Servings
Macros: 372 cal, Fat 23g, Carbs 10g, Fibre 2g, Protein 35g
1 Zucchini (small, sliced)
1/2 Red Bell Pepper (sliced)
1 cup Mushrooms (sliced)
1/4 cup Red Onion (chopped)
1 tsp Italian Seasoning
Sea Salt & Black Pepper (to taste)
2 Garlic (cloves, minced)
2 Tbsps Butter (melted)
298g NY Striploin Steak
Preheat the grill to medium-high.
Divide the zucchini, bell pepper, mushrooms, and red onion between two large pieces of foil. Season with Italian seasoning, salt, and pepper. Stir the garlic into the melted butter then pour the butter over the vegetables. Seal the foil packs tightly.
Place the foil packs on the grill and cook for 18 to 20 minutes flipping halfway through.
Meanwhile, season the steak with salt and pepper. Add the steak to the grill and cook for eight to 10 minutes flipping halfway through or until the steak is cooked to your liking. Allow the steak to rest before serving. Divide the steak and foil packs between plates. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Marinate the steak in your favourite marinade or season with steak spice.
Additional Toppings: Add fresh herbs like chives or parsley.
Dairy Free: Use a dairy-free butter instead.
No Foil: Use a grilling mat or basket and season the vegetables with butter and garlic after cooking.