Balsamic vinaigrette, fresh basil and peppered seasoned salt impart zesty flavor to grilled strip steaks and colorful vegetables.
Experiment with different colors of bell peppers, such as red, green or orange, or use a combination of colors. Whole mushrooms are tasty in the vegetable mix, too.
When handling the steak, use tongs or a spatula instead of a fork so you don’t pierce the meat and release the juices during cooking.
Arrange the sliced steak on a small platter and sprinkle with chopped fresh basil, or tuck some basil sprigs between the slices.
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